Name: Chicken Zucchini Bake with Mozzarella Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 12 oz shredded mozzarella (3 cups); 1 cup cottage cheese (drained); 2 eggs (beaten); 2 tsp Italian herb blend; Salt and pepper (to taste); 1½ lbs chicken breasts (cubed and salted); 24 oz mushrooms (sliced thick); 2 medium zucchini (sliced halfmoons); 4 scallions (chopped); 2 tbsp olive oil (or butter); 2 tbsp grated parmesan

If you’re on the hunt for a hearty, comforting dish that’s also packed with protein and veggies, you’re going to absolutely love this Chicken Zucchini Bake with Mozzarella Recipe. It’s like a lasagna’s healthier cousin who shows up with way fewer carbs but keeps all the cozy, cheesy goodness you crave. When I first made this, I was surprised how quickly it became a family favorite, and I’m excited to share all the little tips so you’ll nail it too!

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Why You’ll Love This Recipe

High Protein & Veggie Packed: You get a delicious balance of chicken, zucchini, and mushrooms making it both filling and nutritious.
Cheesy Comfort Without the Guilt: Mozzarella and cottage cheese add creaminess with fewer carbs than traditional baked pasta dishes.
Simple Prep, Big Flavor: With just a handful of ingredients and easy steps, you get dinner on the table faster than you’d expect.
Versatile and Customizable: You can tweak the herbs or swap veggies to suit your family’s tastes.

A close-up view of a pizza showing one visible layer with melted cheese covering the surface in creamy white and light golden shades, dotted with browned spots. There are slices of browned mushrooms scattered unevenly across the pizza, adding dark brown and black shapes. Small pieces of slightly green and white vegetables are distributed between the mushrooms and cheese, with some reddish tomato bits peeking through. The edges show a browned crust with some darker burnt spots. The pizza is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Zucchini Bake with Mozzarella, healthy chicken zucchini casserole, cheesy zucchini bake, low-carb chicken zucchini dish, protein-packed zucchini bake

Ingredients You’ll Need

These ingredients work beautifully together to create layers of flavor and texture — melty mozzarella, tender chicken, fresh zucchini, and mushrooms all baked into one satisfying dish. Here’s what you’ll want to pick up at the store, with a few tips based on what I’ve learned making this recipe many times over.

Flat lay of cubed raw chicken breasts seasoned with salt, thickly sliced fresh mushrooms, two medium zucchini sliced into half-moons, a small mound of shredded mozzarella cheese, a small white bowl of drained cottage cheese, four whole scallions with green tops, two whole uncracked brown eggs, a small white bowl containing olive oil, a small pile of grated parmesan cheese, and a small white bowl holding an Italian herb blend, arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Zucchini Bake with Mozzarella, healthy chicken zucchini casserole, cheesy zucchini bake, low-carb chicken zucchini dish, protein-packed zucchini bake

Mozzarella cheese: Fresh shredded mozzarella melts so nicely and gives that stringy, gooey texture I live for.
Cottage cheese: Drained well, it adds creaminess without weighing down the bake.
Scallions: These bring a mild onion flavor and a fresh bite—don’t skip on them!
Eggs: Beaten eggs help bind everything together for that comforting baked casserole feel.
Italian herb blend: A classic mix of oregano, basil, and thyme that lifts the flavors to that perfect Italian vibe.
Salt and pepper: Essential for seasoning — the key to making each ingredient shine.
Olive oil or butter: Either works to lightly oil the baking dish and add a subtle richness.
Chicken breasts: Cubed and salted, they form the protein base of the recipe—try to use fresh, quality chicken for the best texture.
Mushrooms: Sliced thick for a meaty texture that complements the chicken perfectly.
Zucchini: Cut into half-moons, it adds moisture and a fresh, mild flavor.
Grated parmesan: Sprinkled on top for an extra punch of savory, nutty flavor that crisps up beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this Chicken Zucchini Bake with Mozzarella Recipe pretty classic, but it’s super forgiving if you want to switch things up. Feel free to add your personal touch or adjust ingredients to suit your taste buds or dietary needs.

Vegetarian twist: Swap the chicken for extra mushrooms, eggplant, or even tofu – it still bakes up creamy and delicious.
Herb variations: I’ve tried rosemary and sage instead of the Italian blend, and it gives a nice earthy aroma that’s lovely in the cooler months.
Spice it up: Add a pinch of red chili flakes or some smoked paprika if you like a little heat.
Dairy-free option: Use vegan mozzarella and a tofu-based ricotta substitute to make it friendly for dairy-sensitive folks.

How to Make Chicken Zucchini Bake with Mozzarella Recipe

Step 1: Prep your oven and baking dish

Start by preheating your oven to 375°F (190°C). While it warms up, lightly oil a 9×13″ baking dish with olive oil or butter so your bake won’t stick and will get that lovely golden crust on the edges.

Step 2: Cook the chicken and veggies

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the cubed chicken breasts seasoned with salt and pepper and cook until they’re just browned on the outside but not fully cooked through—about 5-7 minutes. Remove chicken and set aside. In the same skillet, add your thickly sliced mushrooms and zucchini halves; sauté until tender and slightly caramelized, around 6-8 minutes.

Step 3: Mix the cheesy filling

In a bowl, combine the shredded mozzarella, drained cottage cheese, beaten eggs, chopped scallions, Italian herb blend, and a bit of salt and pepper. This mixture is where the creamy magic happens—make sure everything is thoroughly mixed so the flavors meld perfectly once baked.

Step 4: Layer and bake

Now, here’s where it all comes together: spread half the cheesy mixture evenly on the bottom of your prepared baking dish. Next, layer your cooked chicken pieces evenly followed by the sautéed zucchini and mushrooms. Top with the remaining cheese mixture and sprinkle grated parmesan over everything for that extra special crust. Cover loosely with foil and bake for 25 minutes, then remove the foil and bake for another 15 minutes or until golden and bubbling.

Step 5: Let it rest and serve

Once out of the oven, let your chicken zucchini bake sit for about 10 minutes before slicing. This helps it set up so you get nice, neat servings rather than ooey-gooey mess (although that’s delicious too!).

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Pro Tips for Making Chicken Zucchini Bake with Mozzarella Recipe

Don’t Overcook the Chicken Initially: I’ve learned that cooking chicken just until browned keeps it juicy after baking.
Drain Cottage Cheese Well: This prevents excess moisture that can make the bake watery.
Use Thick Slices of Mushrooms: They maintain texture and add a “meaty” bite that I love.
Let Rest Before Serving: Allowing it to settle makes slicing easier and flavors more cohesive.

How to Serve Chicken Zucchini Bake with Mozzarella Recipe

A white casserole dish sits in the background, filled with a baked layered dish that has a golden, slightly browned cheese crust with some darker browned spots, showing eggplant or similar vegetables beneath. In the foreground, a piece of this dish is served on a white plate, showing three visible layers: the top layer is melted golden cheese with some browned spots, the middle layer has slices of dark brown roasted eggplant, and the bottom layer is a white creamy base, possibly cheese or sauce. A fork rests on the plate next to the food. The background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Zucchini Bake with Mozzarella, healthy chicken zucchini casserole, cheesy zucchini bake, low-carb chicken zucchini dish, protein-packed zucchini bake

Garnishes

I love topping this bake with freshly chopped basil or parsley just before serving—adds a pop of color and fresh herbaceousness that cuts through the richness. A sprinkle of extra parmesan isn’t ever a bad idea either!

Side Dishes

To keep things balanced, I often pair this bake with a crisp green salad dressed lightly with lemon vinaigrette. Garlic bread on the side is a hit too when I want something a little more indulgent.

Creative Ways to Present

For special occasions, I try layering this bake in individual ramekins or mini cast iron skillets. It’s such a cozy presentation and makes everyone feel like they’re getting their own personal comfort food portion.

Make Ahead and Storage

Storing Leftovers

I usually let the bake cool completely, then cover it tightly with plastic wrap or foil before popping it into the fridge. It keeps well for up to 4 days, and flavors actually deepen overnight, making leftovers just as tasty (if not more!) than fresh.

Freezing

I’ve frozen this bake a few times with great results. Just make sure it’s fully cooled, portion it out if you want, and cover tightly with freezer-safe wrap or containers. Thaw overnight in the fridge before reheating to keep that creamy texture.

Reheating

To reheat, I preheat the oven to 350°F and cover the dish with foil to prevent drying out. It takes about 20 minutes to warm through beautifully with mozzarella melting right back into all those cozy layers.

FAQs

Can I use other types of cheese in this Chicken Zucchini Bake with Mozzarella Recipe?

Absolutely! While mozzarella and cottage cheese provide great creaminess and meltiness, you can swap or add cheeses like provolone, fontina, or even a sharper cheddar to vary the flavor profile. Just keep in mind the melting properties—some cheeses melt better than others and can affect the texture.
Is this recipe low-carb?

Yes! This Chicken Zucchini Bake with Mozzarella Recipe is designed to be a lower-carb alternative to traditional baked pasta dishes by replacing noodles with zucchini and focusing on protein-rich chicken and cheese. It’s great for anyone watching their carb intake but wanting a filling, tasty meal.
Can I make this recipe gluten-free?

Definitely! This recipe is naturally gluten-free as it doesn’t use pasta or breadcrumbs. Just double-check your seasoning blends and cheese labels to ensure they don’t contain any hidden gluten ingredients.
How do I prevent this bake from becoming watery?

Waty bakes usually come from excess moisture in veggies or cheeses. To avoid this, drain cottage cheese well, sauté the zucchini and mushrooms until most moisture evaporates, and don’t skip the resting time after baking—the dish sets up nicely as it cools.

Final Thoughts

This Chicken Zucchini Bake with Mozzarella Recipe has genuinely become one of those dishes I turn to whenever I want something cozy, wholesome, and straightforward. It’s a comfort food champion without the carb overload, plus it’s packed with flavors that make everyone at the table smile. Give it a try—I promise once you make it, you’ll keep coming back for seconds (and thirds!). It’s like a warm hug on a plate.