Description
This Chicken Zucchini Bake is a delicious, protein-packed casserole that combines tender chicken, fresh zucchini, mushrooms, and a blend of cheeses with Italian herbs. It offers all the comforting flavors of lasagna but with fewer carbs, making it perfect for a healthy yet satisfying meal.
Ingredients
Scale
Cheese Mixture
- 12 oz shredded mozzarella (3 cups)
- 1 cup cottage cheese (drained)
- 2 tsp Italian herb blend
- Salt and pepper to taste
- 2 eggs (beaten)
- 2 tbsp grated parmesan
Vegetables
- 4 scallions, chopped
- 24 oz mushrooms, sliced thick
- 2 medium zucchini, sliced halfmoons
Protein and Oil
- 1½ lbs chicken breasts, cubed and salted
- 2 tbsp olive oil or butter
Instructions
- Preheat 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 and vegetables: Heat olive oil or butter in a skillet over medium heat. Add the cubed, salted chicken breasts and cook until just browned on all sides but not fully cooked through. Remove chicken and set aside. In the same skillet, sauté sliced mushrooms, zucchini halfmoons, and chopped scallions until they soften and release their moisture. Season with salt and pepper to taste.
- Mix cheese filling: In a large bowl, combine shredded mozzarella, drained cottage cheese, beaten eggs, Italian herb blend, and grated parmesan. Add salt and pepper according to your preference. Mix well until fully incorporated.
- Assemble bake: In the prepared baking dish, layer the sautéed vegetables and partially cooked chicken evenly. Pour the cheese mixture over the top and spread it out to cover the chicken and vegetables completely.
- Bake: Place the baking dish in the preheated oven and bake for approximately 35-40 minutes, or until the cheese is melted, bubbly, and golden brown on top, and the chicken is fully cooked through (internal temperature should reach 165℉ or 74℃).
- Rest and serve: Remove from the oven and let the bake rest for about 5 minutes before serving. This allows the flavors to settle and makes it easier to cut into portions.
Notes
- This chicken zucchini bake delivers the rich flavors of lasagna with increased protein and vegetables while significantly reducing carbohydrate content.
- You can substitute olive oil with butter for a richer flavor.
- Ensure chicken is fully cooked to a safe internal temperature before serving.
- For a lower-fat version, use low-fat cottage cheese and reduce the amount of olive oil or butter.
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
