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
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to make it dairyfree, can i use just 1 cheese ie vegan shredded cheese? maybe with nut milk or vegan yogurt?
yes on all
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!
Can this be frozen and if so,before or after its cooked?
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!
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.
You could use some of the other Dan’Os seasonings, like the Original, or Spicy or Chipotle for some added spice, or even the Crunchy seasoning. They are all great!
Thank you for another delicious recipe. This was delicious.
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!
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!
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!
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!
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.
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!
Delicious!! Easy great recipe.
HI Lisa, thanks so much for trying it out!
Making this for dinner tonight
Hi Jessica, hope it was enjoyed!
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!
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!