This Chicken Zucchini Bake Recipe is a game-changer for anyone looking for a low-carb alternative to traditional lasagna. Packed with protein and fresh vegetables, it delivers a creamy, satisfying meal that feels like comfort food without the heavy carbs. Whether you are meal prepping for the week or looking for a simple weeknight dinner, this one-pan wonder is sure to become a household favorite.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to keep this Chicken Zucchini Bake Recipe in your regular rotation. First, it offers the nostalgic flavors of lasagna thanks to the genius use of cottage cheese, which creates a rich and creamy texture while boosting the protein content significantly. Second, it is incredibly versatile; you can swap the vegetables or proteins based on what you have in your refrigerator. Finally, it is a one-pan meal that simplifies cleanup, making it perfect for busy families who still want a healthy, home-cooked dinner.
Ingredients
- 12 oz shredded mozzarella cheese (approximately 3 cups)
- 1 cup cottage cheese (drained)
- 4 scallions, chopped
- 2 eggs, beaten
- 2 tsp Italian herb blend
- Salt and pepper, to taste
- 2 tbs olive oil or butter
- 1.5 lbs chicken breasts, cubed and salted
- 24 oz mushrooms, sliced thick
- 2 medium zucchini, sliced into half-moons
- 2 tbs grated parmesan cheese
Step-by-Step Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with a small amount of olive oil to prevent sticking.
- In a large mixing bowl, combine the shredded mozzarella, drained cottage cheese, chopped scallions, beaten eggs, Italian herb blend, and salt and pepper. Mix thoroughly and set this cheese mixture aside.
- Heat the olive oil or butter in a large, deep skillet over medium-high heat. Add the sliced zucchini and mushrooms to the pan. Season them with salt and pepper and sauté for a few minutes until they begin to soften.
- Add the cubed chicken breasts to the skillet with the vegetables. Continue cooking for approximately 5 minutes, or until the chicken pieces are golden brown on the outside.
- Transfer the cooked chicken and vegetable mixture into a colander. This is a crucial step to drain any excess liquid, ensuring your bake does not become watery.
- Add the drained chicken and vegetables into the bowl with the cheese mixture. Toss everything together until the ingredients are evenly incorporated.
- Spread the mixture into your prepared baking dish, patting it down into an even layer. Sprinkle the grated parmesan cheese over the top.
- Bake for 30 to 40 minutes, or until the top is golden brown and the cheese is bubbly.
- Remove the dish from the oven and let it rest for 5 to 10 minutes before slicing and serving. This allows the juices to settle and the bake to firm up.
Expert Tips / Pro Tips
To ensure the best results with your Chicken Zucchini Bake Recipe, pay close attention to the moisture content. Zucchini and mushrooms release a lot of water when cooked, which is why draining the mixture in a colander before combining it with the cheese is essential. For an even richer flavor, try browning the chicken thoroughly in the skillet to get a nice sear before it goes into the oven. If you prefer a smoother texture, you can pulse the cottage cheese in a blender before adding it to the mix, though the curds typically melt down during the baking process anyway.
Variations & Substitutions
One of the best things about this Chicken Zucchini Bake Recipe is how adaptable it is. If you do not have cottage cheese on hand, you can substitute it with sour cream or ricotta cheese for a similar creamy effect. For those looking to change up the protein, Italian sausage or ground turkey works beautifully in this dish. You can also experiment with different vegetables such as bell peppers, eggplant, or spinach. If you want a spicy kick, add a pinch of red pepper flakes to the cheese mixture.
Serving Suggestions
This bake is a complete meal on its own, but it also pairs wonderfully with several sides. If you are keeping things low-carb, serve it alongside a crisp green salad with a light vinaigrette or some roasted cauliflower. If you are not strictly following a low-carb diet, a side of garlic bread or a small portion of pasta works well to soak up the creamy sauce. For a fresh finish, garnish the top with fresh basil or parsley just before serving.
Storage, Freezing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days. This dish reheats well in the microwave, but for the best texture, place it back in the oven at 350 degrees Fahrenheit until warmed through. While you can freeze this bake, be aware that the zucchini may become slightly softer upon thawing. If freezing, ensure it is wrapped tightly in plastic wrap and foil; it will stay fresh for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition Information
| Metric | Amount Per Serving |
| Calories | 442 kcal |
| Protein | 47g |
| Fat | 24g |
| Carbohydrates | 9g |
| Fiber | 2g |
| Sugar | 6g |
| Cholesterol | 179mg |
| Sodium | 660mg |
Chicken Zucchini Bake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with a small amount of olive oil to prevent sticking.2 tbs olive oil or butter
- In a large mixing bowl, combine the shredded mozzarella, drained cottage cheese, chopped scallions, beaten eggs, Italian herb blend, and salt and pepper. Mix thoroughly and set this cheese mixture aside.12 oz shredded mozzarella cheese, 1 cup cottage cheese, 4 scallions, 2 eggs, 2 tsp Italian herb blend, Salt and pepper
- Heat the olive oil or butter in a large, deep skillet over medium-high heat. Add the sliced zucchini and mushrooms to the pan. Season them with salt and pepper and sauté for a few minutes until they begin to soften.2 tbs olive oil or butter, 2 medium zucchini, 24 oz mushrooms, Salt and pepper
- Add the cubed chicken breasts to the skillet with the vegetables. Continue cooking for approximately 5 minutes, or until the chicken pieces are golden brown on the outside.1.5 lbs chicken breasts
- Transfer the cooked chicken and vegetable mixture into a colander. This is a crucial step to drain any excess liquid, ensuring your bake does not become watery.
- Add the drained chicken and vegetables into the bowl with the cheese mixture. Toss everything together until the ingredients are evenly incorporated.
- Spread the mixture into your prepared baking dish, patting it down into an even layer. Sprinkle the grated parmesan cheese over the top.2 tbs grated parmesan cheese
- Bake for 30 to 40 minutes, or until the top is golden brown and the cheese is bubbly.
- Remove the dish from the oven and let it rest for 5 to 10 minutes before slicing and serving. This allows the juices to settle and the bake to firm up.
Notes
FAQ
Can I make this recipe ahead of time?
Yes, you can prepare the cheese mixture and sauté the chicken and vegetables a few hours in advance. Store them separately in the fridge and combine them just before you are ready to bake. This helps prevent the dish from becoming too watery.
Is this recipe keto-friendly?
Absolutely. With only 9 grams of total carbohydrates and a high protein content, this recipe fits perfectly into a ketogenic or low-carb lifestyle.
Why is my zucchini bake watery?
Zucchini has a high water content. To prevent a watery bake, make sure you sauté the vegetables well and use a colander to drain all excess liquid before mixing them with the cheese and eggs.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great substitute and often stay juicier during the baking process. Just ensure they are cut into bite-sized cubes and cooked until golden before adding to the bake.