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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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!
This was soooo good!!!
Hi Patti, so glad you liked the recipe!!
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?
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!
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!
Can’t wait to try it!!
Delicious and so easy!
Glad you liked it Debbie!
This recipe is yet another winner from Stella. I haven’t tried a recipe yet that I wouldn’t make again.
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 was so delicious! great fot our low carb family!
HI Carolyn, I’m so glad everyone enjoyed it! Thanks for the kind rating!
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!
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!
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!
Fantastic recipe with wonderfully rich flavor.
Hi Brandy, so glad you liked the dish! And thank you for the kind rating!
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!!
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.