Description
A hearty and low-carb High Protein Chicken Zucchini Bake that is quick to prepare and packed with flavor, perfect for family dinner or meal prep.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, thinly sliced
- 1 cup cottage cheese or Greek yogurt
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon dried herbs (such as oregano or basil)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season and sear the chicken pieces in a hot skillet for 2–3 minutes until browned.
- Slice the zucchini and toss with a pinch of salt, then allow it to sweat for 10 minutes and pat dry.
- Mix the seared chicken with cottage cheese (or Greek yogurt), egg, Parmesan, herbs, and pepper.
- Fold in the zucchini.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top with shredded mozzarella.
- Bake for 30–35 minutes until bubbly and chicken reaches 165°F (74°C).
Notes
For a dairy-free version, substitute cottage cheese and shredded cheese with dairy-free alternatives. To avoid a watery bake, ensure that zucchini is properly dried before assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg