Description
A hearty and flavorful Chicken Zucchini Bake that combines tender cubed chicken breasts, sautéed mushrooms, and fresh zucchini with a cheesy blend of mozzarella, cottage cheese, and parmesan. Infused with Italian herbs and scallions, this low-carb, protein-packed casserole offers the comforting tastes of lasagna without the carbs.
Ingredients
Scale
Cheese Mixture
- 12 oz shredded mozzarella (about 3 cups)
- 1 cup cottage cheese (drained)
- 2 eggs (beaten)
- 2 tsp Italian herb blend
- Salt and pepper to taste
- 2 tbsp grated parmesan
Main Ingredients
- 1½ lbs chicken breasts (cubed and salted)
- 24 oz mushrooms (sliced thick)
- 2 medium zucchini (sliced into half moons)
- 4 scallions (chopped)
- 2 tbsp olive oil (or butter)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375℉ (190℃). Lightly oil a 9×13-inch baking dish with olive oil to prevent sticking.
- Sauté Chicken: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the cubed, salted chicken breasts and cook until they are browned on all sides and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add remaining olive oil or butter and toss in the thick-sliced mushrooms and zucchini half moons. Sauté until they are softened and slightly caramelized, approximately 6-7 minutes. Add chopped scallions toward the end and cook for an additional minute. Season with salt and pepper as desired.
- Mix Cheese Filling: In a large bowl, combine shredded mozzarella, drained cottage cheese, beaten eggs, Italian herb blend, salt, and pepper. Stir well until fully incorporated.
- Assemble the Bake: In the prepared baking dish, layer the sautéed chicken and vegetables evenly. Pour the cheese mixture over the top and spread evenly. Sprinkle grated parmesan over the entire dish.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 35-40 minutes, or until the top is golden, bubbly, and the cheese is fully melted.
- Rest and Serve: Remove from oven and allow the bake to rest for 5 minutes before serving to let it set for easier portioning.
Notes
- This chicken zucchini bake captures all the flavors of lasagna with more protein, more vegetables, and significantly fewer carbs.
- For a richer flavor, you can substitute butter for olive oil when sautéing.
- Ensure the cottage cheese is well-drained to avoid an overly watery bake.
- Feel free to add a pinch of red pepper flakes for some heat if desired.
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
