Description
This high protein chicken zucchini bake is low carb, cheesy, and comforting. It is a one-pan dinner made with chicken, zucchini, and cottage cheese, offering lasagna-style flavor with fewer carbs.
Ingredients
- 1½ pounds boneless skinless chicken breast cut into bite-size pieces
- 3 medium zucchini thinly sliced
- 1 cup small-curd cottage cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a 9 by 13 baking dish.
- Heat the olive oil in a skillet over medium heat. Cook the chicken for 6 to 8 minutes until no pink remains and the pieces are lightly golden.
- Season the cooked chicken with Italian seasoning, garlic powder, salt, and black pepper.
- Spread half of the zucchini slices evenly in the bottom of the baking dish.
- Layer the cooked chicken over the zucchini, then spoon the marinara sauce evenly on top.
- Dollop the cottage cheese over the sauce and spread gently.
- Add the remaining zucchini slices, then sprinkle with mozzarella and parmesan cheese.
- Cover loosely with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 to 15 minutes until the cheese is melted and bubbly.
- Rest for 5 minutes before serving.
Notes
- Chicken must reach an internal temperature of 165°F before baking and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American