This Chicken Zucchini Bake Low Carb recipe is a comforting, cheesy, and satisfying dish perfect for busy weeknights. Packed with tender chicken, fresh zucchini, and rich melted cheese, it’s a wholesome meal that fits perfectly into a low-carb lifestyle.
Why You’ll Love This Recipe
This recipe brings together simple ingredients with bold, savory flavors. It’s easy to prepare, family-friendly, and perfect for meal prep. The combination of juicy chicken, creamy cheese, and sautéed vegetables makes it both hearty and healthy without feeling heavy.
Ingredients
- 12 oz (340 g) shredded mozzarella
- 1 cup (210 g) cottage cheese, drained
- 4 scallions, chopped
- 2 eggs, beaten
- 2 tsp Italian herb blend
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 1½ lbs (0.68 kg) chicken breasts, cubed
- 24 oz (0.68 kg) mushrooms, thickly sliced
- 2 medium zucchini, sliced into half moons
- 2 tbsp grated parmesan
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, mix mozzarella, cottage cheese, scallions, eggs, Italian herbs, salt, and pepper. Set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté zucchini and mushrooms for a few minutes until slightly softened.
- Add cubed chicken, season lightly, and cook until lightly golden (about 5 minutes).
- Transfer mixture to a colander and drain excess liquid.
- Combine the cooked mixture with the cheese mixture and mix well.
- Spread evenly into the prepared baking dish and top with parmesan.
- Bake for 30–40 minutes until golden, bubbly, and fully cooked.
- Let rest for 5–10 minutes before slicing and serving your Chicken Zucchini Bake Low Carb.
Tips & Tricks
- Drain vegetables well to avoid excess moisture in the bake.
- Use rotisserie chicken for a quicker version.
- Add garlic or chili flakes for extra flavor.
- Swap mozzarella with a mix of cheeses for depth.
Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Low Carb / American
- Difficulty: Easy
- Dietary: Low Carb, Keto-Friendly, Halal
Notes
- You can substitute mushrooms with bell peppers if preferred.
- Serve with a light salad or steamed vegetables for a complete meal.
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 32g
- Carbs: 6g
- Fat: 30g
FAQ
Can I make this Chicken Zucchini Bake Low Carb ahead of time?
Yes, assemble it ahead and refrigerate. Bake when ready to serve.
Can I freeze this dish?
Yes, freeze after baking and cooling. Reheat in the oven for best texture.
What other vegetables can I use?
Broccoli, spinach, or cauliflower work well in this recipe.
Is this recipe keto-friendly?
Yes, it’s low in carbs and high in protein and fats.
How do I prevent it from being watery?
Make sure to drain cooked vegetables thoroughly before mixing.
Storage
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze up to 2 months
- Reheating: Warm in oven at 350°F or microwave in portions
Similar Recipes
Healthy Chicken Zucchini Bake Low Carb
Ingredients
- 12 oz 340 g shredded mozzarella
- 1 cup 210 g cottage cheese, drained
- 4 scallions chopped
- 2 eggs beaten
- 2 tsp Italian herb blend
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- 1½ lbs 0.68 kg chicken breasts, cubed
- 24 oz 0.68 kg mushrooms, thickly sliced
- 2 medium zucchini sliced into half moons
- 2 tbsp grated parmesan
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, mix mozzarella, cottage cheese, scallions, eggs, Italian herbs, salt, and pepper. Set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté zucchini and mushrooms for a few minutes until slightly softened.
- Add cubed chicken, season lightly, and cook until lightly golden (about 5 minutes).
- Transfer mixture to a colander and drain excess liquid.
- Combine the cooked mixture with the cheese mixture and mix well.
- Spread evenly into the prepared baking dish and top with parmesan.
- Bake for 30–40 minutes until golden, bubbly, and fully cooked.
- Let rest for 5–10 minutes before slicing and serving your Chicken Zucchini Bake Low Carb.
Notes
- You can substitute mushrooms with bell peppers if preferred.
- Serve with a light salad or steamed vegetables for a complete meal.
Conclusion
This Chicken Zucchini Bake Low Carb is a simple, satisfying dish that delivers comfort without the carbs. It’s perfect for family dinners, meal prep, and anyone looking for a delicious healthy option that doesn’t compromise on flavor.