Chicken Zucchini Bake (Low Carb)
This Chicken Zucchini Bake combines the flavors of lasagna with a low carb twist, featuring chicken and vegetables.
Equipment
- oven
- Baking Dish
- skillet
- Mixing Bowl
- colander
Ingredients
Cheese and Eggs
- 12 oz shredded mozzarella (3 cups)
- 1 cup cottage cheese (drained)
- 2 eggs (beaten)
- 2 tbs grated parmesan
Vegetables
- 4 scallions (chopped)
- 24 oz mushrooms (sliced thick)
- 2 medium zucchini (sliced halfmoons)
Chicken and Seasoning
- 1.5 lbs chicken breasts (cubed + salted)
- 2 teaspoon Italian herb blend
- salt to taste
- pepper to taste
Oil
- 2 tbs olive oil (or butter)
Instructions
Preparation
- Preheat your oven to 375℉. Lightly oil a 9x13" baking dish with olive oil.
Mixing and Cooking
- In a large bowl, mix together your mozzarella, cottage cheese, scallions, eggs, dried herbs, and salt and pepper to taste. Set it aside.
- In a large deep skillet, heat the olive oil. Sauté your zucchini and mushrooms. Season with salt and pepper. Add in the chicken and cook for another 5 minutes or until the chicken is golden.
- Transfer the contents of the skillet to a colander and drain any liquids. Then transfer the contents to your cheese mixture and toss to incorporate all.
- Move everything into the prepared baking dish, pat down to form an even layer, and top with the grated parmesan. Bake for 30-40 minutes or until golden brown and bubbly.
- Remove from the oven and let it rest for 5-10 minutes prior to slicing.
Notes
This dish combines the flavors of lasagna into a low carb meal packed with protein and vegetables.
Nutrition
Serving: 1servingCalories: 442kcalCarbohydrates: 9gProtein: 47gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 179mgSodium: 660mgPotassium: 1076mgFiber: 2gSugar: 6gVitamin A: 770IUVitamin C: 17mgCalcium: 364mgIron: 2mg
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