Low Carb Chicken Zucchini Bake – If you’re on the lookout for a satisfying, yet healthy meal. This Low Carb Chicken Zucchini Bake. Is the perfect choice. With juicy chicken, tender zucchini, savory mushrooms. And a delightful blend of cheeses. This dish is packed with flavor. And easy to prepare. The combination of mozzarella, cottage cheese, and Parmesan. Gives it a creamy texture. While the Italian herb blends. Adds a burst of aromatic flavor. It’s a comforting, guilt-free meal. That your whole family will love.
The first time I made this Low Carb Chicken Zucchini Bake. It was a spontaneous weeknight dinner. I had some leftover chicken. And zucchini in the fridge. And I was determined. To make something healthy yet delicious. My husband and child. Who aren’t always enthusiastic. About low-carb dishes. Were pleasantly surprised by how flavorful. And satisfying it was. The cheesy, golden-brown top layer. Had them coming back for seconds. And I knew right then. That this recipe was a keeper. Now, it’s a regular in our dinner rotation. And every time I make it. I’m reminded of how little creativity. Can turn simple ingredients. Into a family favorite.
What makes this Low Carb Chicken Zucchini Bake truly stands out?
This Low Carb Chicken Zucchini Bake stands out. Because it’s not just low in carbs. But also high in flavor. And comfort. The combination of three types of cheese. Creates a rich, creamy texture. Without needing heavy cream. Making it lighter yet still indulgent. The zucchini adds a slight crunch. While the mushrooms bring an earthy depth. That perfectly complements the juicy chicken. Plus, it’s all baked to perfection. Creating a dish. That’s golden, bubbly, and irresistibly delicious. Perfect for any night of the week.
What You Need To Make This Low Carb Chicken Zucchini Bake Recipe?
Mozzarella: This gooey, melty goodness is the backbone of our bake. Giving it that irresistible cheese pull. That makes everyone come back for more.
Cottage Cheese: Draining is key here—this keeps your bake creamy. Without turning it watery. It also adds a light tang. That balances the richness of the other cheeses.
Scallions: These bring a mild onion flavor. Adding a fresh bite. Without overpowering the dish. Plus, they add a pop of green. Making everything look more appetizing.
Eggs: These work as the glue. That binds everything together. Ensuring your bake is perfectly cohesive. And easy to slice.
Italian Herb Blend: This simple mix of oregano, basil, and thyme. Brings a classic Italian flair. Turning basic chicken and veggies. Into something special.
Olive Oil: This adds a subtle, fruity flavor to your sauté. But butter works too. If you prefer a richer taste.
Chicken Breasts: Lean, protein-packed, and satisfying. Chicken is the star here. Providing the heft. And substance. To keep you full.
Mushrooms: These add an earthy depth. And a meaty texture. Making this dish even more satisfying. Without the carbs.
Zucchini: Zucchini is our low-carb hero. Offering a slight crunch. And fresh flavor. That balances out the richness of the cheese.
Parmesan: Just a sprinkle of this on top. Creates a golden, crispy layer. That’s the perfect finish. To this comforting dish.
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Steps To Make Low Carb Chicken Zucchini Bake:
Step 1: Preheat oven to 375°F. Lightly oil a 9×13″ baking dish. Using olive oil.
Step 2: In a large bowl. Mix together your shredded mozzarella, drained cottage cheese, chopped scallions, beaten eggs, and Italian herb blend. And a dash of salt and pepper. Set this cheesy mixture aside for later.
Step 3: In a large, deep skillet. Heat the olive oil over medium heat. Add the zucchini and mushrooms. Seasoning with salt and pepper. And sauté until they begin to soften. About 3-4 minutes. Next, toss in the cubed chicken. Cooking until it’s golden brown on the outside. Which should take another 5 minutes or so.
Step 4: Once the chicken is golden. And the veggies are tender. Transfer the skillet’s contents to a colander. To drain off any excess liquids. Then, mix everything into your cheese mixture. Making sure all the ingredients are well coated.
Step 5: Spread the mixture evenly. Into your prepared baking dish. And pat it down gently. Sprinkle the grated Parmesan evenly over the top. Bake for 30-40 minutes. Or until the top is golden brown. And the dish is bubbling around the edges. Let it rest for 5-10 minutes before slicing. And serving. Enjoy your hearty, low-carb comfort meal!
Tip:
For the best results in this Low Carb Chicken Zucchini Bake. Make sure to thoroughly drain the sautéed veggies. And chicken. Before mixing them with the cheese. This step is crucial. Because it prevents excess moisture from diluting the flavors. And making the bake too watery. You want the cheese mixture. To coat every bite. Not get lost in a pool of liquid. Also, don’t skip the resting time after baking. Letting the dish rest for 5-10 minutes. Allows everything to be set. Making it easier to slice. And serve. Without falling apart. Trust me. This little extra patience will pay off. With perfect slices. And a beautifully textured dish.
Frequently Asked Questions:
Can I use other types of cheese in this recipe?
Absolutely! While mozzarella, cottage cheese, and Parmesan. Create a perfect blend. You can experiment with cheddar or gouda. For a different flavor profile.
Can I make this dish ahead of time?
Yes! You can prepare the bake up to the point of baking. Cover it. And refrigerate it for up to 24 hours. Just bake it. When you’re ready to serve.
How can I make this recipe dairy-free?
Substitute the mozzarella, cottage cheese, and Parmesan. With dairy-free alternatives. And use a plant-based butter. Or oil for sautéing. The dish will still be delicious!
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Low Carb Chicken Zucchini Bake
Ingredients
- 12 ounces shredded mozzarella 3 c
- 1 c cottage cheese drained
- 4 scallions chopped
- 2 eggs beaten
- 2 teaspoon Italian herb blend
- Salt and pepper to taste
- 2 tablespoon olive oil or butter
- 1½ pounds chicken breasts cubed and salted
- 24 ounces mushrooms sliced thick
- 2 medium zucchini sliced halfmoons
- 2 tablespoon grated parmesan
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13" baking dish.
- In a large bowl, combine mozzarella, cottage cheese, scallions, eggs, herbs, salt, and pepper. Set this aside.
- Heat olive oil in a large skillet. Sauté zucchini and mushrooms until softened. Then add chicken. And cook until golden.
- Drain excess liquid from the skillet. Then mix the contents. Into the cheese mixture.
- Transfer everything to the baking dish. Sprinkle with Parmesan. And bake for 30-40 minutes. Until golden and bubbly.
- Let it rest for 5-10 minutes. Before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Can you freeze left overs?
Hi Kathy! Yes, you can freeze the leftovers of this Low Carb Chicken Zucchini Bake. Let it cool completely, then store it in an airtight container and freeze for up to 2-3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat at 350°F until warmed through. Thanks for asking!