Description
A rich, cheesy, and protein-packed one-dish dinner made with shredded chicken, zucchini, and marinara sauce. Low-carb and family-friendly, it’s a quick and satisfying meal perfect for weeknights or meal prep.
Ingredients
Scale
- 2 cups shredded zucchini (pressed of excess moisture)
- 2 cups cooked shredded chicken (rotisserie or poached breast)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce (low-sugar recommended)
- 2 eggs, beaten
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×9″ baking dish.
- In a large mixing bowl, combine the shredded zucchini, chicken, eggs, half the mozzarella, Parmesan cheese, and seasonings. Stir well.
- Pour the marinara sauce into the baking dish and spread it evenly across the bottom.
- Spoon the zucchini-chicken mixture over the sauce and smooth out the top.
- Sprinkle the remaining mozzarella cheese evenly over the top.
- Bake for 25 minutes, or until cheese is melted, bubbling, and golden.
- Let the bake rest for 5 minutes before slicing for best results.
Notes
- Be sure to wring out excess moisture from the zucchini to prevent sogginess.
- Let the dish cool slightly before serving to help it hold together.
- Freeze leftovers in individual portions for easy meals later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg
Keywords: chicken zucchini bake, low carb casserole, high protein dinner, keto chicken bake