Chicken Zucchini Bake Recipe
Creamy, cheesy, and packed with chicken and zucchini this Chicken Zucchini Bake recipe is one that will delight the whole family!
Servings: 6 servings
Calories: 477kcal
Ingredients
- 12 oz mozzarella cheese shredded
- 1 cup cottage cheese
- 1/2 cup white onion diced
- 2 eggs beaten
- 2 tsp Italian seasoning
- salt and pepper to taste
- 2 Tbsp olive oil
- 1 1/2 lbs chicken breast cut into bite sized pieces
- 3 medium zucchini sliced halfmoons (about 4 cups)
- fresh parsley optional garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit and spray a 9x13 baking dish with non-stick cooking oil.
- In a large bowl add the mozzarella, cottage cheese, onion, eggs, and spices. Set aside.
- In a large skillet over medium high heat add the chicken and cook until golden on the outside. Remove from the skillet and wipe it clean.
- Next, add the oil to the skillet and add in the zucchini. Season with salt and pepper to taste and cook for a few minutes until softened. Drain any excess liquid.
- Add the chicken and zucchini into the cheese mixture and stir until combined.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Bake in the oven for 30-40 minutes until it’s golden and bubbly.
- Finally sprinkle parsley on top, if desired, serve and enjoy!
Notes
You can store any leftovers of this Zucchini Chicken Bake in an airtight container in your fridge for 3-4 days. For longer storage you can freeze this in your freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat you can so do in the microwave until everything has warmed through.
Nutrition
Serving: 1serving | Calories: 477kcal | Carbohydrates: 7g | Protein: 55g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 202mg | Sodium: 579mg | Potassium: 674mg | Fiber: 1g | Sugar: 5g | Vitamin A: 743IU | Vitamin C: 19mg | Calcium: 370mg | Iron: 2mg
