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Chicken Zucchini Bake Recipe

Chicken Zucchini Bake Recipe

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.
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Cook Time 45 minutes
Course: Dinner, Main Course
Cuisine: Italian, Low Carb
Calories: 442
Ingredients Equipment Method Notes

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

Equipment

  • 9x13-inch Baking Dish
  • Large Mixing Bowl
  • Large, deep skillet
  • Colander

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with a small amount of olive oil to prevent sticking.
    2 tbs olive oil or butter
  2. 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
  3. 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
  4. 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
  5. 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.
  6. Add the drained chicken and vegetables into the bowl with the cheese mixture. Toss everything together until the ingredients are evenly incorporated.
  7. 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
  8. Bake for 30 to 40 minutes, or until the top is golden brown and the cheese is bubbly.
  9. 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

Zucchini and mushrooms release a lot of water when cooked, so draining the mixture in a colander before combining it with the cheese is essential to prevent a watery bake. For an even richer flavor, try browning the chicken thoroughly in the skillet to get a nice sear before it goes into the oven.