Chicken Zucchini Casserole (High-Protein)

A healthy, creamy chicken zucchini casserole made with cottage cheese and Greek yogurt, topped with a crunchy parmesan breadcrumb topping.

Course casserole, dinner, Main Course

Cuisine American, Mediterranean

Diet Gluten Free, Low Calorie, Low Fat

Keyword baked, casserole, chicken casserole, chicken zucchini casserole, creamy, healthy, high protein, zucchini casserole

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 334

Preheat the oven to 375F.
Add the diced zucchini to a large strainer or colander. Sprinkle with ¼ teaspoon salt, tossing to coat. Place the colander on top of a kitchen towel or in the skink and allow to drain for 10 minutes.
Next, pat the zucchini very dry with a paper towel, and add to a 9x13 baking dish. Drizzle with 1 teaspoon olive oil, tossing to coat.
Spread into an even layer and bake uncovered for 20 minutes, tossing halfway through.

While the zucchini is baking, in a medium bowl, make the sauce by stirring together the yogurt, cottage cheese, egg, shredded cheese, lemon juice, 3 minced garlic cloves, Italian seasoning, ⅓ cup panko breadcrumbs, ½ teaspoon salt, and black pepper until well combined.

In a small bowl, make the topping by stirring together ⅓ cup panko breadcrumbs, ⅓ cup parmesan, 1 minced garlic clove, ¼ teaspoon salt, and 1 tablespoon olive oil until well combined and the breadcrumbs are completely saturated with the olive oil.

Add the chicken to the par-baked zucchini, along with the sauce, stirring until completely combined.
Spread into an even layer, then top evenly with the breadcrumb topping.
Cover with foil and bake for 20 minutes, then uncover and bake an additional 5-10 minutes, or until the breadcrumb topping is golden brown. Top with fresh basil, if using, and serve.

I used whole milk Greek yogurt and cottage cheese for this recipe. If you substitute non-fat product please know that the sauce may separate. I tested it with low-fat products and it separated once, and was fine once, so it may turn out just fine, however, so proceed with subs at your own risk.
The cottage cheese isn't particularly noticeable as part of the sauce, but if you can't stand the texture you can blend the cottage cheese with the yogurt and egg prior to adding the cheese, or swap in ricotta cheese.
For gluten-free, use gluten-free Panko breadcrumbs.