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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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!
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!
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!
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!
A fantastic recipe, very easy to make. And I didn’t miss the pasta!
Hi Paris, glad you liked it!
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!!!!
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!
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!
Great flavor but came out too watery
Hi Zee, did you properly drain the cottage cheese?
This was delicious!! I was surprised how much I liked it!!
HI Michelle, glad you enjoyed the recipe!
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!
I loved this recipe. I added sun dried tomatoes.
Hi Carmela, glad you liked it! Thanks for trying it!
I cut the recipe in half because I didn’t have enough chicken. DELICIOUS!!! Thank you!
HI Claire, that sounds awesome! Glad you enjoyed!
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!
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!
Super delicious and will make again for sure