Sunday, April 23, 2023

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.


  • 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 

  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.


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