High Protein Chicken Zucchini Bake

$- 2 medium zucchinis, sliced into rounds - 2 cups cooked chicken breast, shredded - 1 cup cottage cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - ½ cup breadcrumbs (use whole grain for a healthier option) - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish This dish is packed with protein. Each serving gives you about 30 grams of protein. The chicken and cottage cheese are great sources. Zucchini adds fiber and vitamins. Each serving is low in carbs, making it a smart choice for many diets. If you don’t have zucchini, use eggplant or spinach. You can swap cooked chicken for turkey or tofu for a plant-based option. For cheese, try ricotta instead of cottage cheese. Use almond flour instead of breadcrumbs for a gluten-free option. Adjust spices to your taste. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This step is key for even baking. 2. In a big bowl, combine the shredded chicken, cottage cheese, mozzarella, and Parmesan cheese. 3. Add the breadcrumbs, eggs, garlic powder, onion powder, Italian seasoning, salt, and pepper. 4. Mix everything well until you see no dry spots. 5. Take a greased 9x13-inch baking dish and layer the zucchini rounds evenly at the bottom. 6. Spread the chicken mixture over the zucchini. Make sure it covers all the zucchini. 1. Place the dish in the oven and bake for 25-30 minutes. 2. Keep an eye on the top; it should turn golden and bubbly. 3. Once done, take it out and let it cool for a few minutes. - Look for a golden-brown top. This shows it is cooked well. - Insert a knife into the center; it should come out hot. - If you want extra assurance, use a food thermometer. The inside should reach at least 165°F (74°C). Enjoy your delicious High Protein Chicken Zucchini Bake! When picking zucchini, choose ones that are firm and bright. Look for a shiny skin. Avoid any with soft spots or blemishes. Fresh zucchini should feel heavy for its size. Smaller zucchinis tend to taste better. They are also more tender and have fewer seeds. To shred chicken easily, use cooked chicken breast. Let it cool a bit before shredding. You can use two forks to pull apart the meat. For quick shredding, try using a stand mixer with a paddle attachment. Just mix on low speed for a few seconds. This method works great and saves time. Adding spices can bring out great flavors. Use garlic powder and onion powder for a strong base. Italian seasoning adds a nice touch, too. You can also mix in fresh herbs like basil or parsley. For a kick, add red pepper flakes. Experiment with flavors to find your favorite combination. Pro Tips Use Fresh Zucchini: Fresh zucchini will add the best flavor and texture to your bake. Look for firm, vibrant zucchinis without any blemishes. Experiment with Cheeses: Feel free to mix and match different cheeses. A combination of cheddar or feta can add a unique twist to the flavor profile. Make It Ahead: This dish can be prepared in advance and stored in the fridge. Just reheat it in the oven before serving for a quick meal. Add More Veggies: Consider adding other vegetables like bell peppers or spinach to the mix for extra nutrition and flavor. {{image_2}} You can swap chicken for other proteins. Ground turkey works great. It has a similar texture. You can also use cooked quinoa for a plant-based option. Cooked shrimp adds a tasty twist too. Each protein brings its own flavor. Try them out and see what you like best. Cheese adds creaminess and flavor. If you want a lighter dish, use low-fat cheese. Goat cheese gives a nice tang. You can also mix in cheddar or pepper jack for spice. Each cheese will change the dish's taste. Experiment to find your favorite combo. To make this dish vegan, use chickpeas instead of chicken. Replace eggs with flax eggs or aquafaba. Use almond or cashew cheese instead of dairy cheese. Whole grain breadcrumbs keep it healthy. You can add spinach or mushrooms for extra veggies. These swaps keep the dish tasty and filling. To store leftovers, let the dish cool first. Once cool, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in your fridge for up to three days. This keeps the chicken and zucchini fresh and tasty. If you want to freeze it, cut the bake into portions. Place each portion in a freezer-safe container or bag. This way, you can thaw only what you need. It will stay good in the freezer for up to three months. Remember to label the containers with the date. To reheat, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the bake in an oven-safe dish, cover it with foil, and heat for about 20 minutes. If you're in a hurry, you can use the microwave. Heat in short bursts, stirring in between. Just be careful not to dry it out. Enjoy your meal again! To make this dish gluten-free, swap out the breadcrumbs for gluten-free options. You can use ground almonds, gluten-free oats, or crushed gluten-free crackers. These substitutes keep the texture while making it safe for those with gluten issues. Yes, you can prepare this dish ahead of time. Mix all the ingredients and layer them in the baking dish. Cover it and store it in the fridge for up to 24 hours. When you're ready, bake it straight from the fridge. Just add a few extra minutes to the cooking time. To keep the chicken moist, use cooked chicken breast that is freshly shredded. Adding cottage cheese also helps retain moisture. Avoid overcooking the dish, as this can dry out the chicken. Keep an eye on the baking time for best results. This dish pairs well with a fresh salad or steamed vegetables. You can serve it with a side of quinoa or brown rice for added fiber. Garlic bread also complements the flavors nicely and adds a comforting touch. This blog post covered the essential ingredients and their nutritional value. You learned how to prepare, bake, and check doneness for the chicken zucchini bake. I shared tips for selecting fresh zucchini and shredding chicken effectively. You discovered variations with proteins and cheeses, plus vegan ideas. Lastly, I explained how to store leftovers and reheat them. Enjoy trying these methods and make this dish your own! Cooking can be fun and rewarding.$

High Protein Chicken Zucchini Bake

A nutritious and delicious bake packed with protein and vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 medium zucchinis, sliced into rounds
2 cups cooked chicken breast, shredded
1 cup cottage cheese
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
0.5 cup breadcrumbs
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, cottage cheese, mozzarella cheese, grated Parmesan, breadcrumbs, eggs, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until the ingredients are well incorporated.
In a greased 9x13-inch baking dish, layer the zucchini rounds evenly on the bottom.
Pour the chicken mixture over the zucchini, spreading it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh basil leaves before slicing and serving.

Notes

Use whole grain breadcrumbs for a healthier option.

Keyword bake, Chicken, high protein, zucchini