CHICKEN MUSHROOM ZUCCHINI BAKE (LOW CARB)
A delicious blend of chicken, mushrooms, zucchini and spring onions mixed with mozzarella, cottage cheese and eggs, all baked together in a savoury, comforting dish 🍗🍄🌿🥘
RECIPE - Serves 4
Ingredients 🛒
500g/1.1lb Chicken Boneless Thighs
4 Spring Onions, sliced
500g/1.1lb Sliced Mushrooms
2 Medium Zucchini, sliced in half moons
1 Tsp Italian Seasoning
1 Tsp Chicken Seasoning
250g/8.8oz Cottage Cheese or Ricotta, drained
2 Eggs, beaten
350g/12oz Shredded Mozzarella
4 Tbsp Parmesan Cheese
Salt & Pepper
Method:
Preheat oven to 190C/375F.
Lightly grease a 9x13-inch baking dish with olive oil.
In a large bowl, mix together, the mozzarella, Italian seasoning, ricotta and beaten eggs. Set aside.
In a skillet, heat a little olive oil with butter. Sear the chicken and remove from skillet. To the same pan, add and saute the zucchini until slightly softened. Remove from pan and set aside. Now add and cook the mushrooms. After a few minutes, return the chicken and zucchini back to the skillet and stir through until mixed together.
Transfer the filling to a colander and drain any liquids. Now add to the cheese-egg mixture and toss it all together. Spread into prepared baking dish, pat down to form an even layer and top with parmesan cheese.
Bake for about 45 minutes or until top is golden brown.
Enjoy! 😊