Description
This Chicken Zucchini Bake is a hearty and nutritious casserole combining tender chicken, fresh zucchini, and melted cheese. It’s easy to prepare, low in carbs, high in protein, and perfect for a comforting weeknight dinner.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 medium zucchinis, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 large eggs
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté diced onion and garlic until fragrant.
- Add zucchini slices and cook until just tender, about 5 minutes.
- In a large bowl, combine cooked chicken, sautéed vegetables, eggs, mozzarella, and Parmesan cheese.
- Season with salt, pepper, and Italian seasoning.
- Pour the mixture into a greased baking dish and smooth it out evenly.
- Bake for 30–35 minutes, or until the top is golden and the center is set.
- Let rest for 5 minutes before serving.
Notes
- Lightly salt zucchini slices and let them sit for 10–15 minutes to reduce moisture.
- Can be made ahead and refrigerated before baking.
- Swap chicken with ground turkey or rotisserie chicken for variety.
- Add mushrooms or bell peppers for more vegetables.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/6 of bake)
- Calories: 290
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg
