Creamy Chicken & Zucchini Bake (low Carb & High Protein

• total time: 53 minutes

Ingredients

1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces

2 medium zucchinis, sliced into half-moons

24 oz mushrooms, thickly sliced

12 oz shredded mozzarella cheese (about 3 cups)

1 cup cottage cheese, drained

4 scallions, finely chopped

2 large eggs, beaten

2 tsp Italian herb blend

Salt and pepper, to taste

2 tbsp olive oil or butter

2 tbsp grated Parmesan cheese

Directions

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Make Cheese Mixture: In a large bowl, combine mozzarella, drained cottage cheese, scallions, eggs, Italian herbs, salt, and pepper. Mix until well blended.

Sauté Veggies: In a large skillet over medium heat, sauté zucchini and mushrooms with a bit of salt and pepper for about 5 minutes, until just tender.

Cook Chicken: Add chicken to the skillet and cook for 5–7 minutes, or until it's cooked through and lightly browned.

Drain Moisture: Transfer the mixture to a colander to remove excess liquid.

Mix Together: Add the drained chicken and vegetables to the cheese mixture. Stir until everything is well combined.

Assemble: Spread the mixture evenly in the prepared baking dish and top with Parmesan cheese.

Bake: Bake for 30–40 minutes, or until golden and bubbling.

Cool & Serve: Let the dish rest for 5–10 minutes before slicing and serving.

Tips & Serving Ideas

Great for leftovers and meal prep — store in the fridge for up to 4 days.

Pairs well with a light salad or steamed greens.

You can swap cottage cheese for ricotta if preferred.