@hungryhappens Chicken Zucchini Bake @Dan-O’s Seasoning #danospartner #itscheesoning (full recipe is on: HungryHappens.Net)
♬ original sound – Stella Drivas
We could not stop eating this delicious one pan wonder. It contains everything we love, in an easy to make recipe. The cherry on top is that it literally tastes like you’re eating lasagna thanks to the cottage cheese. It lends this super creamy texture while also adding more protein to your dinner. If you don’t have cottage cheese, you can sub in sour cream.
The beauty of this dish is that you can use any protein and vegetables you have, they don’t have to be chicken, zucchini and mushrooms. Next time I’m trying this with sausage, peppers and eggplant.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Chicken Zucchini Bake
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4.96 from 44 votes
Servings: 6
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Total Time: 55 minutes mins
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
Instructions
Preheat your oven to 375℉. Lighty oil a 9×13" 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: 442kcal | Carbohydrates: 9g | Protein: 47g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 179mg | Sodium: 660mg | Potassium: 1076mg | Fiber: 2g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 17mg | Calcium: 364mg | Iron: 2mg
Author: Stella
- Gluten Free
- Keto
- Low Carb
- Meditrn
Add a comment
135 comments
- Kristy
If you want it to have a tomato sauce base, what do you suggest adding and/or taking away?
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- Stella
Hi Kristy, I haven’t tried it so I cannot say for certain but I would suggest just adding it in like about 1/2 cup marinara and remove 1/4 cup cottage cheese. Please let us know how you liked it!
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- Frank
If it were me, I’d ladle a 1/2 -3/4 cup warmed marinara onto a plate and serve this casserole on top.
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- Jill
Great suggestion!
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- Mika
We just finished having this for dinner and it was amazing! Definitely a new favorite! I’m already planning to serve this to friends that are doing Keto soon.
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- Stella
Hi Mika, glad you all loved it! And thanks for trying it and the kind rating!
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- diane gilchrist
can’t wait to make this dish!
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- Stella
You’re gonna love!
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- Lauren Klaynberg
What does chicken salted mean?
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- Stella
Seasoned chicken
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- Luly
If my family doesn’t like mushrooms, what substitutions can you recommend?
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- Stella
Any vegetable works, eggplant, asparagus
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- mum
can I bake it for 20 minutes and finish baking the next day. mum
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- Stella
YES that will work just makes sure when you serve the internal temperature of the chicken has reached 165 F
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- Jo Ann
Jo Ann
Made this Chicken Zucchini Bake for Dinner today. This was a hit in my kitchen, my husband and I loved it. I will definitely be making this again.Thanks you
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- Stella
Hi JoAnn, happy you both enjoyed it! Thanks for trying it out!
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- Anne Marie
I am not a mushroom fan, but my husband is and I also have a rotten immune system which mushrooms help boost. I had one large chicken breast to use & a few zucchini. And interestingly enough…..one cup of cottage cheese in my refrigerator. I don’t know how she does it, but Stella nailed the flavors and texture in this recipe well! I actually barely tasted the shrooms!
Easy to make, bake as she suggests! Golden brown. Delish!- Reply
- Stella
Hi Anne Marie, great to clean out the fridge and get a yummy dinner on the table – glad everyone enjoyed!
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- Nancy
Can’t wait to try it!!
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- Gina Hansen
It’s baking now. Super easy and it smells awesome! You go, girl
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- Stella
HI Gina, hope you enjoyed it!
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- Carmela McFee
can you substitute ricotta cheese instead of cottage?
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- Stella
Hi Carmella, yes you can!
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- Lisa
Just made this and it was Delicious! Thank you for sharing your recipes.
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- Stella
Hi Lisa, thanks for trying them!
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- Blondie
Made this today and it is very tasty! I made a couple modifications: I used ricotta instead of cottage cheese; I added/sauteed thinly sliced red skin potatoes and red onion (didn’t use shallots) and cherry tomatoes from my garden ( along with fresh zucchini from my garden). I love garlic and added this to the recipe also. Thank you for sharing – I will definitely make it again.
See AlsoLammeskan* osso bucco/Lamb shank osso buccoRough Days {Recipe: Peaches and Cream No Bake Cheesecake}Stuffed Bittermelon Soup (Canh Khổ Qua)Sensational Summer Salad Recipes- Reply
- Stella
Hi Blondie, Sounds delicious your way! Thanks for sharing your feedback with everyone!
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- Michelle Moriello
Another win from Stella! High protein. and delicious. I used closer to 1 lb of chicken and cut mozzarella to 2 cups. Added garlic powder & onion powder just because. Perfect for the cooling weather!
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- Stella
Hi Michelle, happy to hear that it worked out for you and i thank you for the kind feedback!
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- Kelly
making this tonight, so excited to try. I’m not a fan of cottage cheese is there any reason not to use ricotta in place of cottage cheese?
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- Stella
Hi kelly, yes ricotta or sour cream works here
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- Cathy
Instead of chicken I used ground Italian sausage. It was Amazing! This is great for breakfast, lunch or dinner!
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- Stella
Hi Cathy, I agree, this with sausage is chef’s kiss!
And yes, perfect anytime of day for sure!- Reply
- Rachel
What is the conversion from Fahrenheit to Celsius please? What would you add to boost the carbohydrates to make sure our brains get enough fuel! Low carb is so dangerous.
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- Stella
Hi Rachel, the temperature in Celsius is 190
You can add precooked sheets of lasagna pasta to this- Reply
- Carol Anderson
I made this for supper tonight and it was delicious! My husband said, “This is so good, I could eat it everyday!”
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- Stella
HI Carol, Wow thank your husband for the great comment and your kind feedback!
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- Lisa
Could I assemble this in the morning and bake later in the day for dinner?
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- Stella
HI Lisa, yes absolutely! Just make sure you refrigerate!
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- Lynda H
Fabulous flavors! I had half baby bellas and half white button mushrooms. I also had 1/2 a bag of three Italian cheeses for part of the cheese filling. I think this would be a fabulous way to use leftover rotisserie chicken to ease the prep. Love your content!
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- Stella
HI Lynda, I think that’s a great idea to use the leftover rotisserie chicken! Thanks for sharing and the kind feedback!
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- Jessica Sara Reiss
Making this for dinner tonight
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- Stella
Hi Jessica, hope it was enjoyed!
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- Lisa Hernandez
Delicious!! Easy great recipe.
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- Stella
HI Lisa, thanks so much for trying it out!
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- Anne
I want to try this dish. Sounds perfect for the cooler weather we are having. Would it ruin the dish if I used lowfat or non fat cheese?
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- Stella
HI anne, should work just fine with low fat! Enjoy!
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- Diana
Yay! This low carb recipe is a winner! I made it just as written and used Herbes de Provence for my Italian spice. Definitely will make this over and over again.
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- Wendy
This recipe is amazing! I’ve made it as is, and also have used just zucchini, peppers and onions (no meat) and sometimes I switch up the cheeses, depending on what I have on hand and it’s always delicious. Thank you!
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- Stella
HI Wendy, Glad you tried the bake and liked it! Thanks for sharing your feedback with us!
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- Shelly
All your recipes I have tried have been amazing bi am not a fan of Parmesan cheese. Could I leave it out or should I replace with something? Will it still get the same texture? Thanks.
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- Stella
Hi Shelly, you can leave it out or sub in nutritional yeast instead.
thank you for trying my dishes out btw! Cheers!- Reply
- Linda
Made this for my family tonight! Delicious !! I added extra onions when i sautéed the mushrooms and zucchini and also roasted tomatoes to give it a little color ! Definitely a keeper!
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- Stella
HI Linda, I’m so glad everyone enjoyed the dinner! And thanks for sharing your feedback with us! Cheers!
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- Inese Bērziņa
This was the first recipe I tried from your homepage (saw it on YouTube shorts 🙂 ) and it was delicious, sticking only to your recipes ever since! You have really helped me to incorporate more vegetables in my family’s meals – all recipes are easy to follow and rich with flavors, love it!
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- Stella
Hi Inese, Thank you SO much! I’m happy the recipes are being enjoyed! And I hope you enjoy more!
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- Kim Santay
Thank you for another delicious recipe. This was delicious.
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- Sharlene
Hi Stella “I love my Life” and love your recipes. I will be making your Chicken Zucchini Bake over the weekend. This is a healthy recipe; can’t wait to try it.
Exactly which Dano Cheesoning goes in this recipe, I will purchase before making the recipe.- Reply
- Stella
Hi Sharlene, I apologize that I just saw this comment now! I used the DanO’s Cheesoning Seasoning here.
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- Robin Skinner
Just made this and it was AMAZING!
Thank for for this great recipe…keep them coming!- Reply
- Stella
Hi Robin, happy you enjoyed the dish! And thank you for taking the time to leave a review!
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- Jill
Can this be frozen and if so,before or after its cooked?
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- Meg
We loved everything about this dish! The only (minor) change was that I used chicken thighs vs breasts. I love your recipes! This is another winner in our house!
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- zainab
to make it dairyfree, can i use just 1 cheese ie vegan shredded cheese? maybe with nut milk or vegan yogurt?
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- Stella
yes on all
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- Lori T
Super delicious and will make again for sure
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- Nicole
omg yes! such a great dish for meal preps! I reduced the cheese by one cup just to save on a little fat and added a couple of tablespoons of tomato marinara sauce. sooooo good. thankyou!
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- Yumi
Sounds delicious! Is it possible to do meal prepping with this recipe or do you think it won’t taste as good the next days?
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- Stella
Hi Yumi, yes it reheats up nicely! Enjoy!
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- Claire
I cut the recipe in half because I didn’t have enough chicken. DELICIOUS!!! Thank you!
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- Stella
HI Claire, that sounds awesome! Glad you enjoyed!
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- Carmela
I loved this recipe. I added sun dried tomatoes.
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- Stella
Hi Carmela, glad you liked it! Thanks for trying it!
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- Lisette
Made this for dinner last night! So good! I had to tweak it a bit since we don’t like mushrooms. Instead I substituted broccoli. I also realized too late we didn’t have mozzarella so I used sharp cheddar. Worked out perfectly! So yummy and easy! Definitely going into our dinner rotation!
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- Stella
Hi Lisette, sounds amazing with the broccoli and cheddar cheese! Thanks for the kind feedback!
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- Michelle Winters
This was delicious!! I was surprised how much I liked it!!
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- Stella
HI Michelle, glad you enjoyed the recipe!
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- Zee
Great flavor but came out too watery
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- Stella
Hi Zee, did you properly drain the cottage cheese?
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- janet
just checking that the recipe really calls for 28 ounces of mushrooms. Sounds like a lot.
Janet- Reply
- Stella
Hi Janet, this recipe is for 24 ounces mushrooms – the size of a Costco mushroom package. Its not a lot especially since mushroom shrink as they cook. You can use less if you prefer.
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- janet pierce-ritter
Thank you. will write again after I make it!
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- Stella
ok great!
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- Chantelle
Delicious low carb recipe! Just wondering just wondering if the nutrition facts (442 cals) is per serving?
- Stella
Hi Chantelle, yes the serving size is listed at the top of the recipe box! Thank you for trying this dish out!
- Tommy
Love it! I have made this twice now. The second time i traded Italian seasoning for Greek seasoning and added a bit of feta. soooo good! And easy.
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- Stella
Hi Tommy, thanks for trying it and sharing the seasonings tip!
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- Marie
Stella, your recipe amazing as usual!! I did one with beef too,just like lasagna without those pesky carbs I’m trying to avoid from the pasta!!!!
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- Paris
A fantastic recipe, very easy to make. And I didn’t miss the pasta!
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- Stella
Hi Paris, glad you liked it!
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- Lora Lee
Made this for dinner tonight and loved it. All the ingredients combined to make a delicious dish. I drained everything as directed and it was still a bit watery. I just drained off the excess. All in all great recipe.
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- Stella
Hi Lora Lee, glad you liked it – maybe try a different brand cottage cheese. I use Organic Valley and love it!
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- Jean Stuart
Exceptional recipe! We loved it and it will become a regular meal with our family.
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- Stella
Hi Jean, glad it was a winner and the family enjoyed!
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- Peggy
great recipe! Having it for dinner tonight with a big salad. I subbed in artichokes for mushrooms and used 1/2 the amount of Mozzarella because that’s what I had plus I thought it would lighten it up a bit. I did add a touch of feta …. This would definitely be a great dish to make for company as a pan can go a long way with some side dishes….thanks for another great recipe!
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- Stella
Hi Peggy, Sounds delicious with the artichokes and feta! I need to try that!
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- Paige
Made this tonight. Really good! I used a smallish eggplant as I didn’t have zucchini. I also misread and used 2 cups of cottage cheese. Used Good Culture low fat that had less liquid so nothing drained from it. Also added more Italian seasoning, more parm on the top and sprinkled some parsley on top. Going to defrost some of my homemade tomato sauce and use that tomorrow for dinner. I will keep a few portions out and freeze the rest. Super easy!
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- Stella
Hi Paige, Glad you liked the results and thanks for taking the time to comment and rate the dish!
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- Bernadette
I can’t wait to try this. I love all the ingredients. do you think I could add this for a brunch? There will be french toast casserole, egg casserole and quiche?
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- Stella
Hi Bernadette, think of this as a pasta-less lasagna flavor. Its defintely an entree meal i would personally serve at lunch or dinner.
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- Darla
I tried this recipe over the weekend (I kept wondering “how” will this all meld together and serve — sooo many mushrooms)…ALL I CAN SAY IS O.M.G. — it was incredibly DELICIOUS and filling and served up beautifully. Thanks so much. Even my super-picky husband enjoyed it (without scallions, lol)!
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- Stella
Hi Darla, glad it was a hit with the hubby too – thanks for trying it out and the kind review!!
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- Brandy
Fantastic recipe with wonderfully rich flavor.
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- Stella
Hi Brandy, so glad you liked the dish! And thank you for the kind rating!
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- Shari
This was delicious. I used zucchini, mushrooms and asparagus tops. More asparagus next time. Was thinking artichoke hearts would be very good. My 2 yr old very picky granddaughter said yummy!! Winner, winner!!
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- Stella
Hi Shari, so glad it was a win with your granddaughter! Thank you for trying the recipe!
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- Kate
Made tonight and it was delicious! Cant wait to try your other recipes. Thank you!!!
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- Stella
Hi Kate, glad you liked the recipe and thank you for taking the time to come back and leave a kind rating! Cheers!
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- MrsJimo
Delicious! If you have some extra time, roast all your veggies and chicken on sheet pans in the oven. No need to drain anything that way. Worked great for me, while I prepped the cheese mixture.
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- Stella
Hello, that’s a great tip! thank you for taking the time to share that and the kind rating!
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- Carolyn F Mulpas
this was so delicious! great fot our low carb family!
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- Stella
HI Carolyn, I’m so glad everyone enjoyed it! Thanks for the kind rating!
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- Stephanie Fodor
this will be my second time making this. I also add in one cup of Sonoma Gourmet Kale Pesto White Cheddar sauce. It really bumps up the flavor to the dish.
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- Stella
Hi Stephanie, Sounds amazing with the kale pesto! Thanks for sharing the tip!
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- Angela
This recipe is yet another winner from Stella. I haven’t tried a recipe yet that I wouldn’t make again.
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- Debbie Foote
Delicious and so easy!
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- Stella
Glad you liked it Debbie!
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- Nancy
Can’t wait to try it!!
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- Lori
Made this as meal prep for work all week. Delicious and re-heats well! Definitely recommend. I wonder if this would freeze well with zucchini in it?
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- Stella
Hi Lori, glad you tried it and loved it! This should freeze well too!
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- CAROLINE
Absolutely delicious 😋…I used chicken thighs & slightly less mozzarella. Throughly enjoyed it & look forward to cooking it again. Definitely merits 5 🌟…thanks!
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- Stella
HI Caroline, thank you so much for the kind feedback – I’m so glad you liked it!
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- kathy
This was so yummy that I’m making it again tonight! I used broccoli (my fave) and shiitake mushrooms and it was DELISH. Thank you.
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- Stella
Hi Kathy, Sounds delicious! Can I come over?
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- Patti Court
This was soooo good!!!
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- Stella
Hi Patti, so glad you liked the recipe!!
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- Jill
Although I’m not a big fan of zucchini or of mushrooms, I made this dish based on the reviews. The only change I made was only 16 oz of mushrooms, added 2 cloves minced garlic and increased the amount of fresh grated Parmesan. I was very surprised that I really liked it. My husband went back for seconds. I shared the recipe with my family and friend.
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- Stella
Hi Jill, I’m so glad you and your hubby loved the dish! Thanks so much for sharing the recipe with your loved ones too! Cheers!
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- Tracey B
Stella I love all your recipes! to this one I added garlic and crushed red pepper. I then mixed it up put it in the dish and added parmesan and paprika on top.
It was amazing! Thanks- Reply
- Stella
Hi Tracey, sounds awesome! Thanks for sharing your feedback with us – super helpful to everyone!@
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- Mo Neff
very good!!
Can`t wait to try th
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- Stella
ENjoy!
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- Mo Neff
Cant wait to try this dish! Can you substitute shrimp instead of chicken?
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- Stella
Hello! I’m sure that would work here!
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- Marianne Bowman
Hi- what is the serving size for these macros? Thanks!
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