Healthy Chicken Zucchini Bake Low Carb
A cheesy Chicken Zucchini Bake Low Carb made with tender chicken, fresh zucchini, and mushrooms.
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.