Description
Chicken Zucchini Bake is a delicious, low-carb casserole that combines tender chicken breasts, fresh zucchini, mushrooms, and a blend of mozzarella and cottage cheese. This dish offers the comforting flavors of lasagna with added protein and vegetables, perfect for a healthy and satisfying meal.
Ingredients
Scale
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)
- 2 tbs grated parmesan
Vegetables
- 4 scallions (chopped)
- 24 oz mushrooms (sliced thick)
- 2 medium zucchini (sliced half-moons)
Protein and Oil
- 1½ lbs chicken breasts (cubed and salted)
- 2 tbs olive oil (or butter)
Instructions
- Preheat and Prepare: Preheat your oven to 375℉. Lightly oil a 9×13″ baking dish with olive oil to prevent sticking and ensure even cooking.
- Cook Chicken: Heat olive oil (or butter) in a skillet over medium heat. Add the cubed, salted chicken breasts and cook until lightly browned on all sides but not fully cooked through, about 5-7 minutes. Remove from heat.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and scallions. Cook until softened and fragrant, about 5 minutes. Then add the sliced zucchini and cook for an additional 3-4 minutes until tender but still firm. Season with salt and pepper to taste.
- Mix Cheese and Eggs: In a large bowl, combine shredded mozzarella, drained cottage cheese, beaten eggs, Italian herb blend, grated parmesan, salt, and pepper. Stir well until all ingredients are evenly mixed.
- Assemble the Bake: In the prepared baking dish, layer the cooked chicken, sautéed vegetables, and cheese mixture evenly. Spread components out to ensure balanced distribution of flavors.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 35-40 minutes, or until the cheese is melted, bubbly, and golden on top, and the chicken is fully cooked through to an internal temperature of 165℉.
- Rest and Serve: Remove from oven and let the bake rest for 5 minutes before serving. This allows the flavors to meld together and the bake to set for easier slicing.
Notes
- This bake combines all the comforting flavors of lasagna with higher protein content and additional vegetables, making it a healthier alternative with fewer carbs.
- You can substitute the zucchini with yellow squash for a different flavor twist.
- For extra creaminess, consider adding a dollop of ricotta cheese in the cheese mixture.
- Use fresh Italian herbs like basil, oregano, and thyme for more aromatic flavor if Italian herb blend is unavailable.
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
