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.
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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
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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
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!
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
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!
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!
Just made this and it was Delicious! Thank you for sharing your recipes.
Hi Lisa, thanks for trying them!
can you substitute ricotta cheese instead of cottage?
Hi Carmella, yes you can!
It’s baking now. Super easy and it smells awesome! You go, girl
HI Gina, hope you enjoyed it!
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!!
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!
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
If my family doesn’t like mushrooms, what substitutions can you recommend?
Any vegetable works, eggplant, asparagus
What does chicken salted mean?
Seasoned chicken
can’t wait to make this dish!
You’re gonna love!
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!
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!