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- Zucchini: 2 medium zucchinis, sliced into thin rounds - Chicken: 1 pound boneless, skinless chicken breasts, diced - Dairy: 1 cup low-fat cottage cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Olive Oil: 1 tablespoon - Garlic: 2 cloves minced - Herbs and Spices: 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh Parsley: chopped for serving The main ingredients for this dish create a balanced meal. Zucchini adds fiber and vitamins. Chicken delivers protein, keeping you full. Dairy brings creaminess and flavor. For seasoning, olive oil adds healthy fat. Garlic gives a savory kick. Dried oregano and paprika boost taste. Salt and pepper enhance all flavors. Fresh parsley adds color and freshness when you serve. It makes the dish look and taste better. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). - Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Once hot, add 2 minced garlic cloves. Sauté for 1-2 minutes until the garlic smells great, but do not let it brown. - Now, add 1 pound of diced chicken to the skillet. Season it with salt, pepper, 1 teaspoon of dried oregano, and 1 teaspoon of paprika. Cook this for about 5-7 minutes. Stir it often until the chicken turns brown and is fully cooked. - Lightly grease a 9x13 inch baking dish. Start by layering half of the 2 medium zucchinis, sliced into thin rounds, on the bottom. - Spoon the cooked chicken mixture over the zucchini evenly. - In a bowl, mix 1 cup of low-fat cottage cheese with half of the shredded mozzarella and half of the grated Parmesan (1/2 cup each). Spread this cheesy mixture over the chicken layer. - Add the rest of the zucchini slices on top, then sprinkle the remaining mozzarella and Parmesan cheese over everything for a melty finish. - Cover the baking dish tightly with aluminum foil. Bake it in the preheated oven for 30 minutes. - After 30 minutes, carefully remove the foil. Continue baking for another 10-15 minutes. Look for the cheese to become bubbly and golden. - Once done, take it out from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving for a pop of color and flavor. To keep chicken tender, do not overcook it. Cook the diced chicken for about 5-7 minutes until it is browned and fully cooked. This timing helps lock in moisture. When layering ingredients, start with zucchini at the bottom. This helps absorb flavors. Spread the chicken evenly on top. Then, add the cheesy mixture. Finally, layer zucchini again and top with cheese. This method ensures every bite has flavor. You can add more herbs and spices for extra flavor. Try fresh basil or thyme. A pinch of red pepper flakes can add heat. For a crunchy topping, sprinkle some breadcrumbs or crushed nuts before baking. This adds texture and a nice contrast to the soft layers. This bake pairs well with simple sides. A fresh salad or steamed veggies complements it nicely. You can also serve it with a side of rice or quinoa for extra protein. For presentation, serve warm portions on individual plates. Sprinkle with chopped parsley for a colorful touch. This makes the dish look inviting and fresh. Pro Tips Use Fresh Ingredients: Opt for fresh zucchinis and herbs to enhance the flavor of your bake. Customize Your Cheese: Feel free to mix different types of cheese for a unique flavor profile. Don’t Overcook the Chicken: Cook the chicken just until it’s done to prevent it from drying out in the oven. Let It Rest: Allow the dish to cool for a few minutes after baking to help it set and make serving easier. {{image_4}} You can easily swap out the chicken for turkey or tofu. Turkey gives a similar taste but with less fat. Tofu is a great choice for a plant-based meal. For cheese, use plant-based cheeses. There are many options that melt well, making the dish creamy and delicious. Want to change the flavor? Try Italian-inspired ingredients. Add fresh basil or sundried tomatoes for bright tastes. If you crave a Mexican twist, include jalapeños or black beans. These will spice up your bake and add new flavors. Seasonal veggies can change your bake each time you make it. In summer, use fresh tomatoes or peppers. In fall, consider adding spinach or mushrooms. This keeps your dish fresh and exciting while using what is in season. To store your chicken zucchini bake in the fridge, let it cool first. Then, place it in an airtight container. This keeps it fresh for up to three days. Make sure to cover it tightly. This helps prevent drying and keeps flavors intact. When you’re ready to enjoy leftovers, use the oven for the best results. Preheat it to 350°F (175°C). Cover the dish with foil. This will help keep the moisture in. Heat for about 20 minutes or until warm throughout. You can also use the microwave, but be careful not to overcook it. Heat in short bursts, stirring in between. If you want to freeze the chicken zucchini bake, let it cool completely. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. This keeps it fresh for about three months. To thaw, move it to the fridge overnight. You can reheat it directly from frozen, but this will take longer. You can use plant-based options like tofu or tempeh. These work well in this dish. Seitan is another choice if you need a meat-like texture. For a seafood twist, shrimp or fish can also fit nicely. Just remember to adjust cooking times based on the protein you choose. Yes, you can use frozen zucchini or chicken. If using frozen chicken, make sure to thaw it first. It may take longer to cook from frozen. Frozen zucchini can add extra moisture. Squeeze out excess water after thawing to keep the dish from being too watery. The chicken takes about 5-7 minutes to cook in the skillet. Make sure it is fully cooked and no pink remains. After layering, bake the dish for 30 minutes covered and an additional 10-15 minutes uncovered. This will help the cheese melt and brown perfectly. Yes, you can prep it ahead of time. Cook the chicken and layer the dish as directed. Cover it tightly and store it in the fridge. When ready to bake, remove it from the fridge and let it sit for a few minutes. Then bake as directed for a quick and easy meal. This recipe for chicken and zucchini bake combines fresh ingredients and simple steps. We started with zucchini, chicken, and a blend of cheeses, seasoned to perfection. I shared tips for cooking tender chicken and suggested flavor boosts. You can even try different ingredients or flavor twists. In the end, this dish is flexible and satisfying. It’s easy to store and reheat, making it perfect for busy days. Enjoy making this meal your own!

High-Protein Chicken Zucchini Bake

A delicious and nutritious chicken and zucchini bake packed with protein and flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 medium zucchinis, sliced into thin rounds
  • 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 cup low-fat cottage cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant without browning.
  • Introduce the diced chicken to the skillet. Season generously with salt, pepper, dried oregano, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through.
  • Lightly grease a 9x13 inch baking dish with cooking spray or a bit of olive oil. Begin layering by adding half of the sliced zucchini evenly across the bottom of the dish.
  • Next, spoon the cooked chicken mixture evenly over the zucchini layer, ensuring it's well-distributed.
  • In a mixing bowl, combine the cottage cheese with half of the shredded mozzarella and half of the grated Parmesan. Stir until well mixed, and then spread this cheesy mixture over the chicken layer.
  • Layer the remaining zucchini slices on top, followed by the rest of the mozzarella and Parmesan cheese for a melty finish.
  • To retain moisture, cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes, carefully remove the foil. Continue baking for an additional 10-15 minutes, or until the cheese is bubbly and a beautiful golden color appears on top.
  • Remove the baking dish from the oven and allow it to cool for a few minutes to set. Just before serving, garnish with freshly chopped parsley for a pop of color and flavor.

Notes

Serve warm in portions on individual plates, and sprinkle with additional parsley for a vibrant touch!
Keyword bake, chicken, high-protein, zucchini