Chicken Zucchini Bake
6 servings
servings15 minutes
active time55 minutes
total timeIngredients
12 oz shredded mozzarella ((3 cups))
1 cup cottage cheese ((drained))
4 scallions, (chopped)
2 eggs, (beaten)
2 tsp Italian herb blend
salt and pepper (to taste)
2 tbs olive oil ((or butter))
1½ lbs chicken breasts, (cubed + salted)
24 oz mushrooms, (sliced thick)
2 medium zucchini, (sliced halfmoons)
2 tbs grated parmesan
Directions
Preheat your oven to 375â. Lighty oil a 9x13" baking dish with olive oil
Part 1:
In a large bowl, mix together your mozzarella, cottage cheese, scallions, eggs, dried herbs and salt and pepper to taste. Set it aside.
Part 2:
IN a large deep skillet, heat the olive oil. Saute your zucchini and mushrooms. Season with salt and pepper. After a few minutes. Add in the chicken and cook for another 5 minutes or until the chicken in golden.
Transfer the contents of the skillet to a colander and drain any liquids. Then transfer the contents to your cheese mixture and toss to incorporate all. Move everything into the prepared baking dish, pat down to form even layer and top with the grated parmesan. Bake for 30-40 minutes or until golden brown and bubbly. Remove from the oven and let it rest for 5-10 minutes prior to slicing.
Nutrition
Serving Size
-
Calories
442 kcal
Total Fat
24 g
Saturated Fat
10 g
Unsaturated Fat
11 g
Trans Fat
0.02 g
Cholesterol
179 mg
Sodium
660 mg
Total Carbohydrate
9 g
Dietary Fiber
2 g
Total Sugars
6 g
Protein
47 g
6 servings
servings15 minutes
active time55 minutes
total time