Chicken Zucchini Bake (Low Carb)
The flavors of lasagna with more protein and veggies and a lot less carbs.
We could not stop eating this delicious one pan wonder. It contains everything we love, in an easy to make recipe. The cherry on top is that it literally tastes like you’re eating lasagna thanks to the cottage cheese. It lends this super creamy texture while also adding more protein to your dinner. If you don’t have cottage cheese, you can sub in sour cream.
The beauty of this dish is that you can use any protein and vegetables you have, they don’t have to be chicken, zucchini and mushrooms. Next time I’m trying this with sausage, peppers and eggplant.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Chicken Zucchini Bake
Ingredients
- 12 oz shredded mozzarella (3 cups)
- 1 cup cottage cheese (drained)
- 4 scallions, chopped
- 2 eggs, beaten
- 2 tsp Italian herb blend
- salt and pepper to taste
- 2 tbs olive oil (or butter)
- 1½ lbs chicken breasts, cubed + salted
- 24 oz mushrooms, sliced thick
- 2 medium zucchini, sliced halfmoons
- 2 tbs grated parmesan
Instructions
- Preheat your oven to 375℉. Lighty oil a 9×13" baking dish with olive oil
Part 1:
- In a large bowl, mix together your mozzarella, cottage cheese, scallions, eggs, dried herbs and salt and pepper to taste. Set it aside.
Part 2:
- IN a large deep skillet, heat the olive oil. Saute your zucchini and mushrooms. Season with salt and pepper. After a few minutes. Add in the chicken and cook for another 5 minutes or until the chicken in golden.
- Transfer the contents of the skillet to a colander and drain any liquids. Then transfer the contents to your cheese mixture and toss to incorporate all. Move everything into the prepared baking dish, pat down to form even layer and top with the grated parmesan. Bake for 30-40 minutes or until golden brown and bubbly. Remove from the oven and let it rest for 5-10 minutes prior to slicing.
Nutrition
Calories: 442kcal | Carbohydrates: 9g | Protein: 47g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 179mg | Sodium: 660mg | Potassium: 1076mg | Fiber: 2g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 17mg | Calcium: 364mg | Iron: 2mg
If you want it to have a tomato sauce base, what do you suggest adding and/or taking away?
Hi Kristy, I haven’t tried it so I cannot say for certain but I would suggest just adding it in like about 1/2 cup marinara and remove 1/4 cup cottage cheese. Please let us know how you liked it!
If it were me, I’d ladle a 1/2 -3/4 cup warmed marinara onto a plate and serve this casserole on top.
Great suggestion!
We just finished having this for dinner and it was amazing! Definitely a new favorite! I’m already planning to serve this to friends that are doing Keto soon.
Hi Mika, glad you all loved it! And thanks for trying it and the kind rating!
can’t wait to make this dish!
You’re gonna love!
What does chicken salted mean?
Seasoned chicken
If my family doesn’t like mushrooms, what substitutions can you recommend?
Any vegetable works, eggplant, asparagus
can I bake it for 20 minutes and finish baking the next day. mum
YES that will work just makes sure when you serve the internal temperature of the chicken has reached 165 F
Jo Ann
Made this Chicken Zucchini Bake for Dinner today. This was a hit in my kitchen, my husband and I loved it. I will definitely be making this again.
Thanks you
Hi JoAnn, happy you both enjoyed it! Thanks for trying it out!
I am not a mushroom fan, but my husband is and I also have a rotten immune system which mushrooms help boost. I had one large chicken breast to use & a few zucchini. And interestingly enough…..one cup of cottage cheese in my refrigerator. I don’t know how she does it, but Stella nailed the flavors and texture in this recipe well! I actually barely tasted the shrooms!
Easy to make, bake as she suggests! Golden brown. Delish!
Hi Anne Marie, great to clean out the fridge and get a yummy dinner on the table – glad everyone enjoyed!
Can’t wait to try it!!
It’s baking now. Super easy and it smells awesome! You go, girl
HI Gina, hope you enjoyed it!
can you substitute ricotta cheese instead of cottage?
Hi Carmella, yes you can!
Just made this and it was Delicious! Thank you for sharing your recipes.
Hi Lisa, thanks for trying them!
Made this today and it is very tasty! I made a couple modifications: I used ricotta instead of cottage cheese; I added/sauteed thinly sliced red skin potatoes and red onion (didn’t use shallots) and cherry tomatoes from my garden ( along with fresh zucchini from my garden). I love garlic and added this to the recipe also. Thank you for sharing – I will definitely make it again.
Hi Blondie, Sounds delicious your way! Thanks for sharing your feedback with everyone!
Another win from Stella! High protein. and delicious. I used closer to 1 lb of chicken and cut mozzarella to 2 cups. Added garlic powder & onion powder just because. Perfect for the cooling weather!
Hi Michelle, happy to hear that it worked out for you and i thank you for the kind feedback!
making this tonight, so excited to try. I’m not a fan of cottage cheese is there any reason not to use ricotta in place of cottage cheese?
Hi kelly, yes ricotta or sour cream works here
Instead of chicken I used ground Italian sausage. It was Amazing! This is great for breakfast, lunch or dinner!
Hi Cathy, I agree, this with sausage is chef’s kiss!
And yes, perfect anytime of day for sure!
What is the conversion from Fahrenheit to Celsius please? What would you add to boost the carbohydrates to make sure our brains get enough fuel! Low carb is so dangerous.
Hi Rachel, the temperature in Celsius is 190
You can add precooked sheets of lasagna pasta to this
I made this for supper tonight and it was delicious! My husband said, “This is so good, I could eat it everyday!”
HI Carol, Wow thank your husband for the great comment and your kind feedback!
Could I assemble this in the morning and bake later in the day for dinner?
HI Lisa, yes absolutely! Just make sure you refrigerate!
Fabulous flavors! I had half baby bellas and half white button mushrooms. I also had 1/2 a bag of three Italian cheeses for part of the cheese filling. I think this would be a fabulous way to use leftover rotisserie chicken to ease the prep. Love your content!
HI Lynda, I think that’s a great idea to use the leftover rotisserie chicken! Thanks for sharing and the kind feedback!
Making this for dinner tonight
Hi Jessica, hope it was enjoyed!
Delicious!! Easy great recipe.
HI Lisa, thanks so much for trying it out!
I want to try this dish. Sounds perfect for the cooler weather we are having. Would it ruin the dish if I used lowfat or non fat cheese?
HI anne, should work just fine with low fat! Enjoy!
Yay! This low carb recipe is a winner! I made it just as written and used Herbes de Provence for my Italian spice. Definitely will make this over and over again.
This recipe is amazing! I’ve made it as is, and also have used just zucchini, peppers and onions (no meat) and sometimes I switch up the cheeses, depending on what I have on hand and it’s always delicious. Thank you!
HI Wendy, Glad you tried the bake and liked it! Thanks for sharing your feedback with us!
All your recipes I have tried have been amazing bi am not a fan of Parmesan cheese. Could I leave it out or should I replace with something? Will it still get the same texture? Thanks.
Hi Shelly, you can leave it out or sub in nutritional yeast instead.
thank you for trying my dishes out btw! Cheers!
Made this for my family tonight! Delicious !! I added extra onions when i sautéed the mushrooms and zucchini and also roasted tomatoes to give it a little color ! Definitely a keeper!
HI Linda, I’m so glad everyone enjoyed the dinner! And thanks for sharing your feedback with us! Cheers!
This was the first recipe I tried from your homepage (saw it on YouTube shorts 🙂 ) and it was delicious, sticking only to your recipes ever since! You have really helped me to incorporate more vegetables in my family’s meals – all recipes are easy to follow and rich with flavors, love it!
Hi Inese, Thank you SO much! I’m happy the recipes are being enjoyed! And I hope you enjoy more!
Thank you for another delicious recipe. This was delicious.
Hi Stella “I love my Life” and love your recipes. I will be making your Chicken Zucchini Bake over the weekend. This is a healthy recipe; can’t wait to try it.
Exactly which Dano Cheesoning goes in this recipe, I will purchase before making the recipe.
Hi Sharlene, I apologize that I just saw this comment now! I used the DanO’s Cheesoning Seasoning here.
Just made this and it was AMAZING!
Thank for for this great recipe…keep them coming!
Hi Robin, happy you enjoyed the dish! And thank you for taking the time to leave a review!
Can this be frozen and if so,before or after its cooked?
We loved everything about this dish! The only (minor) change was that I used chicken thighs vs breasts. I love your recipes! This is another winner in our house!
to make it dairyfree, can i use just 1 cheese ie vegan shredded cheese? maybe with nut milk or vegan yogurt?
yes on all
Super delicious and will make again for sure
omg yes! such a great dish for meal preps! I reduced the cheese by one cup just to save on a little fat and added a couple of tablespoons of tomato marinara sauce. sooooo good. thankyou!
Sounds delicious! Is it possible to do meal prepping with this recipe or do you think it won’t taste as good the next days?
Hi Yumi, yes it reheats up nicely! Enjoy!
I cut the recipe in half because I didn’t have enough chicken. DELICIOUS!!! Thank you!
HI Claire, that sounds awesome! Glad you enjoyed!
I loved this recipe. I added sun dried tomatoes.
Hi Carmela, glad you liked it! Thanks for trying it!
Made this for dinner last night! So good! I had to tweak it a bit since we don’t like mushrooms. Instead I substituted broccoli. I also realized too late we didn’t have mozzarella so I used sharp cheddar. Worked out perfectly! So yummy and easy! Definitely going into our dinner rotation!
Hi Lisette, sounds amazing with the broccoli and cheddar cheese! Thanks for the kind feedback!
This was delicious!! I was surprised how much I liked it!!
HI Michelle, glad you enjoyed the recipe!
Great flavor but came out too watery
Hi Zee, did you properly drain the cottage cheese?
just checking that the recipe really calls for 28 ounces of mushrooms. Sounds like a lot.
Janet
Hi Janet, this recipe is for 24 ounces mushrooms – the size of a Costco mushroom package. Its not a lot especially since mushroom shrink as they cook. You can use less if you prefer.
Thank you. will write again after I make it!
ok great!
Delicious low carb recipe! Just wondering just wondering if the nutrition facts (442 cals) is per serving?
Hi Chantelle, yes the serving size is listed at the top of the recipe box! Thank you for trying this dish out!
Love it! I have made this twice now. The second time i traded Italian seasoning for Greek seasoning and added a bit of feta. soooo good! And easy.
Hi Tommy, thanks for trying it and sharing the seasonings tip!
Stella, your recipe amazing as usual!! I did one with beef too,just like lasagna without those pesky carbs I’m trying to avoid from the pasta!!!!
A fantastic recipe, very easy to make. And I didn’t miss the pasta!
Hi Paris, glad you liked it!
Made this for dinner tonight and loved it. All the ingredients combined to make a delicious dish. I drained everything as directed and it was still a bit watery. I just drained off the excess. All in all great recipe.
Hi Lora Lee, glad you liked it – maybe try a different brand cottage cheese. I use Organic Valley and love it!
Exceptional recipe! We loved it and it will become a regular meal with our family.
Hi Jean, glad it was a winner and the family enjoyed!
great recipe! Having it for dinner tonight with a big salad. I subbed in artichokes for mushrooms and used 1/2 the amount of Mozzarella because that’s what I had plus I thought it would lighten it up a bit. I did add a touch of feta …. This would definitely be a great dish to make for company as a pan can go a long way with some side dishes….thanks for another great recipe!
Hi Peggy, Sounds delicious with the artichokes and feta! I need to try that!
Made this tonight. Really good! I used a smallish eggplant as I didn’t have zucchini. I also misread and used 2 cups of cottage cheese. Used Good Culture low fat that had less liquid so nothing drained from it. Also added more Italian seasoning, more parm on the top and sprinkled some parsley on top. Going to defrost some of my homemade tomato sauce and use that tomorrow for dinner. I will keep a few portions out and freeze the rest. Super easy!
Hi Paige, Glad you liked the results and thanks for taking the time to comment and rate the dish!
I can’t wait to try this. I love all the ingredients. do you think I could add this for a brunch? There will be french toast casserole, egg casserole and quiche?
Hi Bernadette, think of this as a pasta-less lasagna flavor. Its defintely an entree meal i would personally serve at lunch or dinner.
I tried this recipe over the weekend (I kept wondering “how” will this all meld together and serve — sooo many mushrooms)…ALL I CAN SAY IS O.M.G. — it was incredibly DELICIOUS and filling and served up beautifully. Thanks so much. Even my super-picky husband enjoyed it (without scallions, lol)!
Hi Darla, glad it was a hit with the hubby too – thanks for trying it out and the kind review!!
Fantastic recipe with wonderfully rich flavor.
Hi Brandy, so glad you liked the dish! And thank you for the kind rating!
This was delicious. I used zucchini, mushrooms and asparagus tops. More asparagus next time. Was thinking artichoke hearts would be very good. My 2 yr old very picky granddaughter said yummy!! Winner, winner!!
Hi Shari, so glad it was a win with your granddaughter! Thank you for trying the recipe!
Made tonight and it was delicious! Cant wait to try your other recipes. Thank you!!!
Hi Kate, glad you liked the recipe and thank you for taking the time to come back and leave a kind rating! Cheers!
Delicious! If you have some extra time, roast all your veggies and chicken on sheet pans in the oven. No need to drain anything that way. Worked great for me, while I prepped the cheese mixture.
Hello, that’s a great tip! thank you for taking the time to share that and the kind rating!
this was so delicious! great fot our low carb family!
HI Carolyn, I’m so glad everyone enjoyed it! Thanks for the kind rating!
this will be my second time making this. I also add in one cup of Sonoma Gourmet Kale Pesto White Cheddar sauce. It really bumps up the flavor to the dish.
Hi Stephanie, Sounds amazing with the kale pesto! Thanks for sharing the tip!
This recipe is yet another winner from Stella. I haven’t tried a recipe yet that I wouldn’t make again.
Delicious and so easy!
Glad you liked it Debbie!
Can’t wait to try it!!
Made this as meal prep for work all week. Delicious and re-heats well! Definitely recommend. I wonder if this would freeze well with zucchini in it?
Hi Lori, glad you tried it and loved it! This should freeze well too!
Absolutely delicious 😋…I used chicken thighs & slightly less mozzarella. Throughly enjoyed it & look forward to cooking it again. Definitely merits 5 🌟…thanks!
HI Caroline, thank you so much for the kind feedback – I’m so glad you liked it!
This was so yummy that I’m making it again tonight! I used broccoli (my fave) and shiitake mushrooms and it was DELISH. Thank you.
Hi Kathy, Sounds delicious! Can I come over?
This was soooo good!!!
Hi Patti, so glad you liked the recipe!!
Although I’m not a big fan of zucchini or of mushrooms, I made this dish based on the reviews. The only change I made was only 16 oz of mushrooms, added 2 cloves minced garlic and increased the amount of fresh grated Parmesan. I was very surprised that I really liked it. My husband went back for seconds. I shared the recipe with my family and friend.
Hi Jill, I’m so glad you and your hubby loved the dish! Thanks so much for sharing the recipe with your loved ones too! Cheers!
Stella I love all your recipes! to this one I added garlic and crushed red pepper. I then mixed it up put it in the dish and added parmesan and paprika on top.
It was amazing! Thanks
Hi Tracey, sounds awesome! Thanks for sharing your feedback with us – super helpful to everyone!@
very good!!
Can`t wait to try th
ENjoy!
Cant wait to try this dish! Can you substitute shrimp instead of chicken?
Hello! I’m sure that would work here!
Hi- what is the serving size for these macros? Thanks!