Chicken Zucchini Bake – High Protein, Low Carb, Family Friendly
Recipe Overview
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 generous portions
Ingredients
1.5 lbs cooked chicken breast, shredded (rotisserie chicken works perfectly)
2 medium zucchinis, sliced into thin rounds or lengthwise ribbons
1 cup cherry tomatoes, halved
1.5 cups marinara or tomato sauce (look for no-sugar-added to keep it low-carb)
1.5 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, finely grated
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional, for a tiny kick)
Salt and black pepper to taste
Fresh basil leaves and chopped parsley for garnish
Step-by-Step Instructions
Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick cooking spray.
Season the Chicken: In a large bowl, toss the shredded chicken with the minced garlic, Italian seasoning, red pepper flakes, salt, pepper, and the marinara sauce until well coated.
Layer the Bake:
Spread half of the saucy chicken into the bottom of the prepared baking dish.
Arrange a layer of zucchini slices on top of the chicken.
Scatter half of the cherry tomatoes over the zucchini, and sprinkle with half of the mozzarella and Parmesan cheese.
Repeat the layers with the remaining chicken, zucchini, and cherry tomatoes.
Top and Bake:
Top the entire dish with the remaining mozzarella and Parmesan cheese. Bake uncovered for 20 to 25 minutes, or until the zucchini is tender-crisp and the cheese is melted, golden, and bubbling at the edges.
Garnish & Serve:
Let the bake rest for 5 minutes after removing it from the oven (this prevents it from being too watery). Garnish with fresh basil and parsley, then slice and serve!