Description
Discover how to make a delicious Chicken Zucchini Bake with this easy recipe. Learn the perfect blend of flavors for a healthy, satisfying meal everyone will love!
Ingredients
12 oz (340 g) shredded moz zarella(3 cup (720 ml) s)
1 cup (240 ml) cottage cheese(drained)
4 scallions,chopped
2 eggs,beaten
2 tsp (10 ml) Italian herb blend
Salt and pepperto taste
2 tbsolive oil(or butter)
1&frac 12;lb schicken breasts,cubed + salted
24 oz (680 g) mushrooms,sliced thick
2 medium zucchini,sliced halfmoons
2 tbsgrated parmesan
Instructions
1. Set your oven to 375°F and allow it to heat up. Coat a 9×13″ baking dish lightly with olive oil.
2. In a big bowl, combine the shredded mozzarella, drained cottage cheese, chopped scallions, beaten eggs, Italian herb blend, salt, and pepper. Put this mixture aside for later.
3. Heat olive oil in a large, deep pan. Cook the sliced zucchini and mushrooms, adding salt and pepper for seasoning. After a few minutes, include the cubed chicken and cook until it turns golden, about 5 more minutes.
4. Pour the contents of the pan into a colander to remove any excess liquid. Then, mix the drained ingredients with the cheese mixture until well combined.
5. Place everything into the prepared baking dish, smoothing out the top to create an even layer. Sprinkle the grated parmesan cheese over it.
6. Bake for 30 to 40 minutes, or until the top is bubbly and golden brown.
7. Once done, take it out of the oven and let it sit for 5 to 10 minutes before cutting.
Notes
1. For a creamier texture, ensure the cottage cheese is well-drained before mixing it into the cheese blend.
2. If you prefer a milder flavor, reduce the Italian herb blend to 1 teaspoon.
3. To avoid a watery bake, make sure to thoroughly drain the cooked zucchini and mushrooms.
4. Let the bake rest for 5 to 10 minutes after cooking to allow the cheese to set, making it easier to cut.
