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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Fabulous. My nephew said its the best casseerole he’s ever eaten : ). I used chicken thighs (it’s what we prefer) and sauteed an onion with the mushrooms and zucchini. I also added to extra 2 eggs, seasonings, etc.
What is “drained” cottage cheese?
It means to drain any liquid from the cottage cheese first before using. When you open up a container of cottage cheese it usually has some liquid on the top of the cottage cheese.
Ever noticed how sour cream, yogurt, cottage cheese gets a bit of liquid in the container after being in the refrigerator? Drain it off before using🙃
Made this last night and it is super yummy. I did add some chili flakes. Not too much to overpower the taste. So enjoyable and easy – thank you Stella
Anything else I can use in place of cottage cheese bc I don’t have any right now
you can use ricotta cheese here
Sooooo good!! This is a new favorite!! Only change was I added in a little onion. Love it!
This was delicious!!!!
Hi Dianne, thank you for tryin out the recipe!
I made this with mild sausage, red bell pepper and eggplant and it was great
Hi Bill, sounds awesome with the sausage – i need to try that variation!
Thanks for sharing your feedback!
This was delicious! My husband and I loved it.
Hi Jessica, glad you and your hubby enjoyed the dish! Thanks so much for coming back to rate the dish too!
First time trying this. I liked it. I don’t really eat zucchini, but this recipe was great and easy. I used ricotta instead of cottage cheese and added fresh garlic.
Hi Mickey, sounds great with the ricotta too! thanks for sharing the feecdback!
Made this for dinner tonight and it was Fabulous! Hubby loved it too! This is the first recipe I’ve tried from this site, but will be sure to check out others!
Welcome Tam! Glad you tried the recipe and both you and your hubby enjoyed the dish! Cheers1
made this for my wife and mother in law for the first time and they both almost ate the whole 9×13 pan that I made..they were nice enough to save me a plate for my lunch..it was SUPER FANTASTIC .Definitely went into the WE WILL EAT AGAIN folder
Hi Thomas, that’s amazing! Glad it was a winner with the family! CheerS~
Hey!
The receipe is delicious!
There is a mistake in the ingredients.
12 oz of cheese is 1 1/2 cups of cheese. 3 cups equals 24 oz.
Either way we all love cheese! And I used Deli chicken which cut the cooking down to 20-25 min on 375.
Grated cheese is MEASURED amount NOT actual weight. 1.5c (12 oz) of grated cheese weighs a lot less than if the recipe calls for 12 oz of SOLID cheese.
Sorry, mistyped. 3C shredded cheese is NOT 24oz. You would be drowning in cheese if you dumped 24oz of SOLID cheese in the dish. 3C of shredded cheese would weigh about 12 oz.
So is it 1 1/2 cups or 3 cups? Made it with 3 cups and was yummy. If recipe is intended for 1 1/2 cups that would through the nutrition value off, right?
Made this last night and my partner and I both went back for seconds! It was delicious! I added cauliflower and quinoa to the recipe for added fiber
Hi, you add cooked quinoa, right?
Hi- what is the serving size for these macros? Thanks!
Cant wait to try this dish! Can you substitute shrimp instead of chicken?
Hello! I’m sure that would work here!
very good!!
Can`t wait to try th
ENjoy!
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!@