Chicken/Poultry/ Low Carb

Chicken Zucchini Bake Low Carb Recipe for Two

Chicken Zucchini Bake has a delicious blend of diced chicken and zucchini mixed with shredded Italian cheese blend, sour cream, green onion, and egg seasoned with basil, salt, and fresh ground black pepper.

Chicken Zucchini Bake Low Carb

 

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This easy to prepare recipe is low-carb and makes a great breakfast, lunch, or dinner for two.

 

How to make Chicken Zucchini Bake:

Preheat the oven to 375 F (190 C).

 

Dice the chicken and green onion. Slice the zucchini.

 

Melt the butter in a large pan on medium heat and add the oil.

 

Add the chicken, zucchini, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.

diced chicken and zucchini slices cooking in a pan

 

Spray two 18.6 ounce individual baking dishes with non-stick spray. Click here for 18.6 ounce oven safe baking dishes.

 

Place half of the chicken mixture into each dish.

diced chicken and zucchini slices in two baking dishes

 

Whisk together the cheese, sour cream, green onions, egg, basil, salt, and black pepper.

 

Divide the cheese mixture and spread half over the zucchini and chicken in each dish.

diced chicken and zucchini slices in two baking dishes covered in cheese sauce

 

Cover with aluminum foil and cook for 30 minutes.

 

Uncover and cook 5 minutes more.

 

Allow to cool 5 minutes before serving.

 

Serve hot dishes on top of pot holders or trivets to protect the table or counter top. Click here for cork trivets.

 

 

Chicken Zucchini Bake Low Carb Recipe for Two

 

 

 

Yield: 2 servings

Chicken Zucchini Bake Low Carb

Chicken Zucchini Bake has a delicious blend of diced chicken and zucchini mixed with shredded Italian cheese blend, sour cream, green onion, and egg seasoned with basil, salt, and fresh ground black pepper.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 6 ounces boneless chicken
  • 2 medium zucchini
  • Salt and fresh ground black pepper to taste
  • 1 cup shredded Italian cheese blend
  • 1/2 cup sour cream
  • 1 green onion
  • 1 egg (beaten)
  • 1 teaspoon dried basil

Instructions

  1. Preheat the oven to 375 F (190 C).
  2. Dice the chicken and green onion. Slice the zucchini.
  3. Melt the butter in a large pan on medium heat and add the oil.
  4. Add the chicken, zucchini, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.
  5. Spray two 18.6 ounce individual baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.
  6. Place half of the chicken mixture into each dish.
  7. Whisk together the cheese, sour cream, green onions, egg, basil, salt, and black pepper.
  8. Divide the cheese mixture and spread half over the zucchini and chicken in each dish.
  9. Cover with aluminum foil and cook for 30 minutes.
  10. Uncover and cook 5 minutes more.
  11. Allow to cool 5 minutes before serving.
  12. Serve hot dishes on top of pot holders or trivets to protect the table or counter top. Click for cork trivets.

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 617 Saturated Fat: 18g Cholesterol: 207mg Sodium: 399mg Carbohydrates: 10g Fiber: 2g Sugar: 6g Protein: 38g

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