Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 medium zucchini, sliced thin
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375 degrees F and grease a 9×13 inch baking dish with olive oil.
- Slice the zucchini thin and pat dry with paper towels to remove excess moisture.
- In a large bowl, mix the cottage cheese, beaten eggs, garlic powder, onion powder, Italian seasoning, salt, and black pepper until combined.
- Add the shredded chicken and zucchini slices to the bowl and stir everything together.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake uncovered for 35 to 40 minutes until the top is golden and the edges are bubbling.
- Let it rest for 5 minutes before serving.
Notes
- Pat the zucchini dry before mixing to prevent the bake from becoming watery.
- You can use rotisserie chicken to save time.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This dish freezes well. Wrap individual portions and freeze for up to 2 months.
- Add a pinch of red pepper flakes if you want a little heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg