Description
Chicken Zucchini Bake is a low-carb, high-protein casserole that combines tender cubed chicken breasts, fresh zucchini, and mushrooms baked with a creamy blend of mozzarella, cottage cheese, eggs, and Italian herbs. This satisfying dish offers all the flavors of a classic lasagna but with fewer carbs and more veggies, making it a nutritious and flavorful meal.
Ingredients
Scale
Creamy Cheese Mixture
- 12 oz shredded mozzarella (3 cups)
- 1 cup cottage cheese (drained)
- 2 eggs (beaten)
- 2 tsp Italian herb blend
- Salt and pepper (to taste)
Vegetables and Protein
- 1½ lbs chicken breasts (cubed and salted)
- 24 oz mushrooms (sliced thick)
- 2 medium zucchini (sliced halfmoons)
- 4 scallions (chopped)
Additional Ingredients
- 2 tbsp olive oil (or butter)
- 2 tbsp grated parmesan
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375℉ (190℃). Lightly oil a 9×13″ baking dish with olive oil to prevent sticking and add flavor.
- Cook Chicken: Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add the cubed, salted chicken breasts and cook until they are browned on all sides and cooked through, about 5-7 minutes. Remove from heat and set aside.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and zucchini halfmoons. Sauté until tender, about 5-6 minutes, allowing vegetables to soften and release their natural flavors. Stir in the chopped scallions during the last minute of cooking. Remove from heat.
- Combine Cheese Mixture: In a medium bowl, mix shredded mozzarella, drained cottage cheese, beaten eggs, Italian herb blend, salt, and pepper until well combined. This mixture will create a creamy binder for the bake.
- Assemble the Bake: In your prepared baking dish, layer the cooked chicken, sautéed vegetables, and cheese mixture evenly. Sprinkle the grated parmesan on top to add a flavorful, golden crust.
- Bake: Place the dish in the preheated oven and bake uncovered for 35-40 minutes, or until the top is golden and bubbly, and the casserole is heated through.
- Rest and Serve: Remove the bake from the oven and let it rest for 5 minutes before serving. This allows the layers to set and makes serving easier.
Notes
- This dish has all the flavors of traditional lasagna but with more protein and vegetables and significantly fewer carbs.
- You can substitute butter for olive oil for a richer flavor.
- For a spicier version, add red pepper flakes or a dash of crushed chili flakes to the cheese mixture.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 442 kcal
- Sugar: 6 g
- Sodium: 660 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.02 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 47 g
- Cholesterol: 179 mg
