If you’re looking for a low-carb, high-flavor weeknight hero, this Chicken Zucchini Bake is it! This dish is incredibly satisfying, pairing tender chicken and savory mushrooms with fresh zucchini, all bound together in a rich, herby, and bubbly cheese mixture. It’s a fantastic way to use up fresh vegetables and create a full meal that everyone loves.
This delicious bake features a savory medley of chicken, zucchini, and mushrooms, coated in a creamy cottage cheese and mozzarella blend, baked until golden brown and perfectly bubbly.
Recipe Details
- Flavor Profile: Savory, rich, and herbaceous, with the strong flavors of melted mozzarella and Parmesan balancing the light freshness of the zucchini and scallions.
- Textures: Creamy and soft interior from the cheese and cottage cheese mixture, complemented by the tender cooked chicken, mushrooms, and zucchini, and a crispy, bubbly golden top.
- Total Time: Approximately 15–20 minutes of active prep and sautéing, followed by 30–40 minutes of hands-off baking time.
- Difficulty Level: Easy this recipe involves two simple phases: mixing the cheese base and quick sautéing the main ingredients before assembly and baking.
What You’ll Need
This hearty bake uses simple ingredients to create a rich, comforting meal. The base is cubed chicken breast, zucchini, and thick-sliced mushrooms. The binding agent is a blend of shredded mozzarella and cottage cheese, seasoned with Italian herbs, scallions, and eggs. Everything is topped with grated Parmesan for that perfect golden crust.
Ingredient Notes
- Shredded Mozzarella – You’ll need 3 full cups (12 oz) for this recipe. Mozzarella is essential for both flavor and binding, providing that satisfying stretchiness when melted.
- Cottage Cheese – Make sure to drain the cottage cheese before mixing it in, as excess liquid can make the bake watery. It adds creaminess and protein without the need for heavy cream.
- Scallions – Chopped scallions (green onions) provide a mild, fresh onion flavor that cuts through the richness of the cheese blend.
- Chicken Breasts – 1 1/2 lbs of chicken breast should be cubed and salted prior to cooking. Pre-salting helps season the meat uniformly. Since the chicken finishes cooking in the oven, it only needs to be lightly browned in the skillet first.
- Mushrooms – Slicing the 24 oz of mushrooms thickly is important. Thicker slices stand up better to the sautéing and baking process without disappearing into the sauce.
- Zucchini – Slicing the 2 medium zucchini into half-moons ensures they cook evenly in the skillet and integrate well into the bake.
Add-ins and Substitutions
This recipe is very flexible and works well with slight modifications to the vegetables or herbs:
- Spicier Kick: Add a pinch of red pepper flakes to the cheese mixture for a subtle heat.
- Flavorful Oil: Substitute the olive oil with melted butter for a richer, more decadent sauté flavor.
- Vegetable Swap: You can swap the zucchini for yellow squash, or add in 1 cup of chopped bell peppers along with the mushrooms and zucchini.
- Extra Herbaceousness: Try substituting the Italian herb blend with 1 teaspoon of dried basil and 1 teaspoon of dried oregano for a slightly different flavor profile.
How to Make Chicken Zucchini Bake
The preparation for this dish is divided into two parts: creating the creamy cheese filling and pre-cooking the vegetables and chicken. Make sure to drain everything thoroughly before mixing, as this is the key to a firm, sliceable final bake.
- Prep the Oven and Dish: Preheat your oven to 375°F. Lightly oil a 9×13-inch baking dish with olive oil.
- Part 1: Prepare the Cheese Mixture: In a large bowl, combine the shredded mozzarella, drained cottage cheese, chopped scallions, beaten eggs, Italian herb blend, and salt and pepper to taste. Mix everything well and set the bowl aside.
- Part 2: Sauté the Chicken and Vegetables: Heat the 2 tablespoons of olive oil in a large, deep skillet. Add the sliced zucchini and thick-sliced mushrooms. Sauté these vegetables, seasoning them with salt and pepper. After a few minutes, add the salted, cubed chicken breasts. Continue cooking for another 5 minutes, or until the chicken pieces are lightly golden on the outside.
- Drain and Combine: Transfer the entire contents of the skillet (chicken, zucchini, and mushrooms) into a colander placed over a sink or bowl to drain any accumulated liquids. This is crucial for preventing a watery bake! Once drained, transfer the skillet contents immediately into the bowl containing your prepared cheese mixture and toss everything gently until fully incorporated.
- Assemble and Bake: Move the entire mixture into the prepared 9×13-inch baking dish. Pat down the mixture with a spatula to form a smooth, even layer. Top the entire surface with the 2 tablespoons of grated Parmesan. Bake for 30 to 40 minutes, or until the top is golden brown and the edges are actively bubbly.
- Rest: Remove the dish from the oven and let it rest for 5 to 10 minutes prior to slicing and serving.
Pro Tip:
Draining the skillet contents after sautéing is the single most important step in this recipe! Zucchini and mushrooms release a lot of liquid when heated. Removing this moisture ensures your final dish is a firm, creamy bake, not a soggy casserole.
Recipe Tips
- Chicken Cubes: Ensure your chicken breasts are cut into uniform, bite-sized cubes. This promotes even cooking in the skillet and a uniform distribution throughout the final dish.
- High Heat Sauté: Use medium-high heat when sautéing the zucchini, mushrooms, and chicken. This helps the water evaporate quickly, leading to better browning on the chicken and firmer vegetables.
- Doneness Cue: The bake is finished not just when the timer goes off, but when the cheese is actively bubbling and the Parmesan on top has formed a deep, golden crust.
- The Rest Period: The 5–10 minute rest after baking is essential. This allows the internal cheese mixture to set slightly, making the bake much easier to slice and serve neatly.
FAQs
Q: Can I use shredded cooked chicken instead of cubed? A: Yes, you can. If using pre-cooked shredded chicken, you only need to sauté the zucchini and mushrooms for about 5 minutes, and then add the shredded chicken just to warm it through before draining and mixing.
Q: Can I make this with low-fat cheese? A: You can use reduced-fat mozzarella and cottage cheese, but be aware that the final texture may be slightly less creamy and the crust might not brown quite as deeply.
Q: How do I store leftovers? A: Store any leftover Chicken Zucchini Bake in an airtight container in the refrigerator for up to 4 days.
Q: Can I prepare the filling ahead of time? A: You can prepare the cheese mixture (Part 1) up to a day in advance and keep it covered in the fridge. However, the chicken and vegetables (Part 2) should be cooked, drained, and mixed with the cheese right before baking for the best results.
Serving Suggestions
This dish is a complete meal, but pairs wonderfully with light sides that complement its rich, creamy texture:
- Simple Side Salad: A fresh green salad tossed in a simple lemon vinaigrette offers a bright, acidic contrast.
- Garlic Bread: A classic Italian side, perfect for soaking up any remaining creamy sauce.
- Roasted Asparagus: Quickly roasted or steamed asparagus provides a light, crisp vegetable side.
- Rice or Quinoa: If you aren’t strictly low-carb, serving a small scoop of cooked rice or quinoa provides a simple grain base.
Make This Recipe in Advance
The best part of this Chicken Zucchini Bake is that it can be fully assembled ahead of time! Prepare the entire recipe, place it in the baking dish, cover it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove the plastic wrap and add about 10–15 minutes to the overall baking time since you are starting from a chilled dish. This makes it a perfect dish for entertaining or meal prepping!
Low-Carb Chicken Zucchini Bake (Creamy Cottage Cheese)
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This low-carb, high-flavor Chicken Zucchini Bake is a perfect weeknight meal! It features tender cubed chicken, thick-sliced mushrooms, and fresh zucchini, all tossed in a creamy, herby mixture of cottage cheese and mozzarella. Baked until bubbly and topped with a golden crust of Parmesan, this dish is a delicious and satisfying way to enjoy fresh vegetables.
Ingredients
Cheese Mixture
- 12 oz (3 cups) shredded mozzarella
- 1 cup cottage cheese, drained
- 4 scallions, chopped
- 2 eggs, beaten
- 2 teaspoon Italian herb blend
- Salt and pepper, to taste
Main Ingredients
- 2 tablespoon olive oil (or butter)
- 1 1/2 lbs chicken breasts, cubed and salted
- 24 oz mushrooms, sliced thick
- 2 medium zucchini, sliced half-moons
- 2 tablespoon grated Parmesan
Instructions
Step 1: Prep the Oven and Dish
Preheat your oven to 375°F. Lightly oil a 9×13-inch baking dish with olive oil.
Step 2: Prepare the Cheese Mixture
In a large bowl, combine the shredded mozzarella, drained cottage cheese, chopped scallions, beaten eggs, Italian herb blend, and salt and pepper. Mix until everything is well combined and set aside.
Step 3: Sauté Chicken and Vegetables
Heat the 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the sliced zucchini and thick-sliced mushrooms. Sauté, seasoning with salt and pepper. After a few minutes, add the salted, cubed chicken breasts and continue cooking for 5 minutes, or until the chicken pieces are lightly golden on the outside.
Step 4: Drain and Combine
Transfer the entire contents of the skillet (chicken and vegetables) into a colander to drain any accumulated liquids. This is a crucial step to prevent a watery bake! Once drained, immediately transfer the contents into the bowl with the prepared cheese mixture and toss gently until everything is fully incorporated.
Step 5: Assemble and Bake
Transfer the entire mixture into the prepared 9×13-inch baking dish. Pat the mixture down with a spatula to form a smooth, even layer. Top the entire surface with the 2 tablespoons of grated Parmesan. Bake for 30 to 40 minutes, or until the top is golden brown and the edges are actively bubbling.
Step 6: Rest and Serve
Remove the dish from the oven and let it rest for 5 to 10 minutes prior to slicing and serving.
Notes
Make-Ahead Option: This entire bake can be fully assembled up to 24 hours in advance. Cover the dish tightly with plastic wrap and store it in the refrigerator. When ready to bake, remove the plastic wrap and add 10–15 minutes to the total baking time since you are starting from a chilled dish.
Low-Carb Boost: This dish is naturally low-carb and pairs perfectly with a simple side salad tossed in a light, acidic dressing to cut through the richness of the cheese.
Prevent Soggy Texture: Draining the sautéed chicken, zucchini, and mushrooms is the most important step! Zucchini and mushrooms release a lot of liquid when heated; removing this ensures a firm, creamy bake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Chicken zucchini bake, low-carb casserole, chicken mushroom recipe, keto chicken bake, easy weeknight dinner, gluten-free
