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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I loved this dish!! I didn’t have quite enough mozzarella cheese so I topped up with Gruyère cheese… definitely a winner!!! Thank you !!! 🥰
I loved this dish!! Thank you!!! 🥰
Forgot the rating.
I have made this several times since I first found it on IG. The only thing I added was a jar of sun dried tomatoes. It is so good that family fights over the leftovers.
Hi Cheryl, Love to hear it and thanks for coming back for the rating too!!
This sounds delicious. Not a fan of cubed chicken. Could I used already cooked shredded chicken or even chicken tenders (uncooked)?
Ofcourse! Enjoy!
very tasty. I’ve made it a couple of times now
needs garlic 😋
very healthy recipe. however, it seems like is missing an ingredient. I would like to make it again, but add garlic next time.
Hi Joko, Yes, garlic is great add in for this recipe! Enjoy and thanks for trying it out!
So delicious!! My family LOVED this dish so much that this is the 2nd time making it!!
HI Aimee, I’m so glad the recipe was a winner with everyone!
Very yum! We loved this and I added some chili flakes too! I think the chunky veggies in this make it very favorable. Staying in the rotation and pretty easy to make and pop in oven!
Hi Leslie, That’s so great! Thank you for trying out the recipe and loving it!!
I made this for my father and he absolutely LOVED it. Not only went back for seconds, but thirds too!
Hi Kathy, Yay! I’m so glad you dad loved the dish! Thank you for the kind feedback!!
I am posting this again because I forgot to leave a rating. Made this tonight and my husband loved it! I added some red chili flakes on top for a little kick!
Hi Amy, thanks so much for trying the recipe and coming back to adjust the star rating! It does help us bloggers out!
Made this tonight and my husband loved it! I added some red chili flakes on top for a little kick!
Hi!just tried it out came out tasty..had a doubt is the calories per portion?
TURNED OUT AMAZING !!!! Thank you!!!
Hi Kelly, I’m so glad you loved the recipe! Thank you!
This is delicious! I don’t like chunky cooked vegetables, so I used a mandolin to give both the mushrooms and zucchini a batonnet cut. That was the only change I made. This will definitely go in my regular rotation.
Hi Natasha, that’s a great idea to slice them thin! Thanks for coming back to share it!