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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Thanks for the recipe, it was great! I saw it on Reels. FC
Hi Fred, Thank you for trying it out!
This was delicious! Is it gluten free? My friend would love this, I think it is but just wanted to check.
Hi Julie, Yes it is gluten free! I’m so glad you liked the recipie!
This is truly amazing!!! I added a few more veggies but pretty much kept to the recipe and remember to drain the cottage cheese – excellent!!
Would this work with shrimp?
I will have to say i had my doubts. But when i threw my spice spin on this recipe, it was the bomb. I added garlic and sweet onion. browned the mushrooms, onions and garlic. Threw in Red Pepper Flakes for some heat. BOOOM… if you haven’t tried this one, give it a shot and put your own spin on it.
Hi Chris, Thank you so much for coming back and sharing your experience with the dish! I’m glad it was a pleasant surprise! Cheers!
Hi Stella! What is the best substitute for mushrooms?
Thank you
Hi Pat, you can sub in any of your favorite vegetable like: potatoes, onion, tomatoes, artichoke hearts, leeks, etc
I made this last night and we all loved it!
Thank you!
Hi Susan, I’m so glad the recipe was a hit with everyone! Thank you!
I tried it yesterday and really like the taste of the dish. But next time I Will saute the scallions to because I found the texture a little too hard. I would prefer them more soft 😄 but thats just my opinion.
Thank you for sharing your feedback with us!
What would you recommend as a sub for those of us who cannot eat mushrooms? Bell pepper/capsicum, maybe?
EDIT: belatedly saw your comment about other vege.
SO, my next question is: how long does this last in the fridge?
Hi David, I don’t see the reply concerning a substitution for mushrooms.
Are the calories based on full fat mozzarella cheese?
YEs!
We really enjoyed this dish. Great flavor and easy to throw together on a weeknight. Next time, I may add Tomato slices on top to get that tomato taste that comes from lasagna. Yum. I can’t wait for lunch leftovers tomorrow.
HI Sarah, thanks for trying the dish out! That is a great idea to add tomato to give a lasagna feel!
Hi, I’m very interested in making this, but is there anything I could use instead of chicken to make it vegetarian and still have it taste good?
HI Jenny, you can add in chickpeas instead of the chicken. Tempeh or tofu maybe?
I lovedddd this recipe!! But the only thing is, when I went to add the zuchinni mushrooms and chicken to the bowl of cheese blend, SO much liquid formed and I had to drain it which was a huge pain. Did I do something wrong??
Hi Gabriella, I’m so glad you liked the recipe. For the excess liquids, make sure you are using 4% fat cottage cheese and draining it well of any excess liquid. As long as your cooking off your zucchini and chicken, then there shouldn’t be liquid in the pan.
I’ve had the same problem with doing other similar type recipes.
drain the liquid was an easy option
I have made this weekly for the past month. It’s such a favorite our son asked for it when he brought his girlfriend over for dinner. Simply amazing!!! I changed the cottage cheese out for ricotta. Yummers.
HI Tina, Sounds amazing with ricotta cheese too! Thanks for sharing!
Delicious! I had to move zucchini and mushrooms out of the pan to get all my chicken in. So I drained liquid from chicken and layered that in the pan and poured the other ingredients on top! So good. I had 3 pounds of breasts that needed baking. This was delicious!
Hi Erin, Great tips! Thank you for sharing! Cheers!
Lovely 🥰