Chicken Zucchini Bake

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

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 375℉. 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

• 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