Low Carb Chicken Zucchini Bake
I love this low carb chicken zucchini bake. It’s packed with vegetables and protein, and makes for the perfect lunch or dinner during those busy weeks. It keeps so well, and warms back up nicely. If you like a white pasta, you will love this… minus those pasta carbs.
Why you’ll love this chicken and zucchini recipe
- This recipe is super high in protein! I love to prioritize protein with my meals during the week, and this recipe makes it so easy to pack that high protein lunch.
- It’s a great way to get those veggies in for the day. Packed with zucchini and mushrooms, you will hit that daily veggie goal!
- It’s easy to jazz up with some extra Parmesan cheese and fresh parsley. This super easy, healthy meal is taken up a notch with those two fresh ingredients.
Here’s what you’ll need to make it
- Knife
- Cutting board
- 9 x 13 baking dish
- Large Bowl
- Measuring Cups and Spoons
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Ingredients & substitutions
- 1 lb chicken breast cubed
- 2 medium zucchini sliced
- 8 oz mushrooms sliced
- 8 oz shredded mozzarella
- 1 cup cottage cheese
- 4 green onions chopped
- 2 eggs beaten
- 1 tbsp Italian seasoning
- grated Parmesan for topping
- pinch of red pepper flakes
How to make this chicken and zucchini recipe low carb
Step 1. Preheat oven to 375 degrees. Grease a 9 x 13 baking dish with your favorite oil.
Step 2. In a large pan, heat about a teaspoon of olive oil, and sautee your zucchini and mushrooms. Salt and pepper to taste. After a few minutes, add your chicken and cook until the chicken is just done.
Step 3. To a bowl, add mozzarella, cottage cheese, green onions, eggs and spices.
Step 4. Drain any water off the chicken mixture. Mix together the chicken mixture and the cheese mixture and transfer to the baking dish. Top with Parmesan cheese. Bake for 30-40 minutes, or until golden and bubbly.
FAQs about casseroles
There are 3 main parts that make up a casserole: the starchy base, the filling, and the sauce. The base: The starchy base is the foundation of the casserole. It isn’t going to be the most flavorful part of the dish, but it is what will make the casserole filling and satisfying.
In the post-World War II era, with the rise of convenience foods and streamlined kitchen appliances, casseroles became a symbol of modernity. Canned soups, frozen vegetables, and pre-packaged ingredients made it easier than ever for home cooks to assemble a hearty, flavorful meal in one dish.
More clean casseroles:
Low Carb Chicken Zucchini Bake
Equipment
- 1 Knife
- 1 Cutting board
- 1 9 x 13 baking dish
- 1 Large Bowl
- Measuring Cups and Spoons
Ingredients
- 1 lb chicken breast cubed
- 2 medium zucchini sliced
- 8 oz mushrooms sliced
- 8 oz shredded mozzarella
- 1 cup cottage cheese
- 4 green onions chopped
- 2 eggs beaten
- 1 tbsp Italian seasoning
- grated Parmesan for topping
- pinch of red pepper flakes
Instructions
- Preheat oven to 375 degrees. Grease a 9 x 13 baking dish with your favorite oil.
- In a large pan, heat about a teaspoon of olive oil, and sautee your zucchini and mushrooms. Salt and pepper to taste. After a few minutes, add your chicken and cook until the chicken is just done.
- To a bowl, add mozzarella, cottage cheese, green onions, eggs and spices.
- Drain any water off the chicken mixture. Mix together the chicken mixture and the cheese mixture and transfer to the baking dish. Top with Parmesan cheese. Bake for 30-40 minutes, or until golden and bubbly.
