Cozy Chicken Zucchini Casserole
In this comforting dish, all the beloved flavors of lasagna come together with the bonus of extra protein and veggies, making it a wholesome meal without the extra carbs.
Ingredients
- 12 oz shredded mozzarella 3 cups
- 1 cup cottage cheese drained
- 4 scallions chopped
- 2 eggs beaten
- 2 tsp Italian herb blend
- to taste salt and pepper
- 2 tbsp avocado oil or butter
- 1.5 lbs chicken breasts cubed, salted
- 24 oz mushrooms sliced thick
- 2 medium zucchini sliced halfmoons
- 2 tbsp grated parmesan
Instructions
- Preheat your oven to 375°F. Lightly coat a 9x13" baking dish with avocado oil. The smooth surface will help ensure easy serving later.
- In a hot pan, sauté the mushrooms with a bit of oil until they are golden and release their earthy aroma, about 5-7 minutes.
- In a large bowl, mix the chicken, zucchini slices, chopped scallions, mozzarella, cottage cheese, beaten eggs, Italian herbs, salt, and pepper. Stir until combined, noting the vibrant colors and fresh smells.
- Layer the mixture into the prepared baking dish. Sprinkle the top with grated parmesan for that extra touch of cheesy goodness.
- Bake in the preheated oven for 40 minutes, until the top is bubbly and the cheese golden. Let the dish rest for a few minutes before serving, savoring the savory hints as it cools slightly.
Notes
This dish combines the rich flavors of lasagna with more protein and less carbs, making it a great option for a satisfying meal that won't weigh you down.