Chicken Zucchini Bake (Low Carb)

 

This Chicken Zucchini Bake has a great blend of chicken, zucchini, and mushrooms mixed with shredded Italian cheese, (I use a pizza blend) sour cream, red onion, and egg seasoned with basil, salt and ground black pepper.  It is a quick and easy meal for brunch.

Ingredients

• 8 ounces of boneless chicken
• 4 ounces of fresh mushrooms
• 1 medium zucchini
• 2 tablespoons of butter
• Salt and black pepper
• 2 cups of shredded Italian cheese blend
• 1/2 cup sour cream
• 1/4 cup of red onion, chopped
• 2 eggs, beaten
• 2 tablespoons of dried basil 

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. 
2. On a cutting board, dice the chicken into bite-size pieces.
3. Chop the red onion.
4. Slice the zucchini and mushrooms.  Cut the zucchini slices in halves or quarters.
5. Melt the butter in a large pan on medium heat.
6. Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan.  Cook and stir often until tender, about 5 minutes.  Drain in colander.
7. In a bowl, mix together the cheese, sour cream, onions, beaten eggs, basil, salt, and black pepper, until well combined.
8. Stir in the chicken, zucchini and mushrooms until well coated.
9. Spray a 9" pie pan with non-stick spray.
10. Pour the chicken and cheese mixture into the pie pan.
11. Bake 35 minutes
12. Allow to cool 5 minutes before serving.