This Cheesy Keto Chicken Zucchini Casserole is a warm and filling dish packed with tender chicken and fresh zucchini. The cheesy goodness makes it irresistible!
Whenever I make this casserole, my family can’t get enough! It’s so simple to prepare, and it’s a great way to sneak in those veggies without anyone noticing. 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here, giving the dish a nice texture and moisture. If zucchini isn’t available, you could also use yellow squash or even cauliflower florets as a low-carb alternative.
Cooked Chicken: While shredded rotisserie chicken is super convenient, leftover cooked chicken works great too. If you want a vegetarian option, replace chicken with chickpeas or your favorite plant-based protein.
Cheese: Mozzarella and cheddar provide that gooey, cheesy goodness. If you’re looking for a dairy-free option, try cashew cheese or a blend of nutritional yeast for a cheesy flavor without the milk.
Mayonnaise: It adds creaminess, but you can swap it for Greek yogurt or sour cream for a lighter version. If these don’t fit your diet, use a vegan mayonnaise for a plant-based option.
How Do I Achieve Perfectly Cooked Zucchini in My Casserole?
Getting the zucchini just right is key to a delicious casserole. You want it tender but not mushy. Here’s how to do it:
- Start by sautéing the zucchini in butter or olive oil until it softens slightly (around 5 minutes). This pre-cooking step helps remove excess moisture.
- Season it with salt and other spices while it’s cooking, letting the flavors blend.
- Mix it in with the other ingredients quickly so that it retains its shape and doesn’t turn mushy in the oven.
Following these steps will help ensure your zucchini adds that fresh flavor and texture to the casserole!
Cheesy Keto Chicken Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 medium zucchinis, diced
- 2 cups cooked chicken breast, chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise (or sour cream)
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning (or a mix of oregano and basil)
- 1/4 tsp crushed red pepper flakes (optional)
For Topping:
- 1/2 cup crushed pork rinds or almond flour
- 2 tbsp butter or olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Cheesy Keto Chicken Zucchini Casserole takes approximately 15 minutes for preparation and about 25 minutes to bake. In total, you’ll need about 40 minutes from start to finish, plus a little time to let it cool before serving. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). While that’s warming up, you can prepare your dish.
2. Sauté the Zucchini:
In a medium skillet, heat the butter or olive oil over medium heat. Add the minced garlic and let it sauté until it’s fragrant—about 1 minute. Then, add your diced zucchini to the skillet. Cook the zucchini for around 5 minutes, stirring occasionally, until it becomes slightly tender. Don’t forget to season with salt, pepper, and the dried Italian seasoning to boost the flavor!
3. Combine the Filling:
In a large mixing bowl, combine the cooked chicken, sautéed zucchini from your skillet, mayonnaise, cream cheese, mozzarella, cheddar, and Parmesan. If you like a bit of spice, add in the crushed red pepper flakes too. Mix everything well until it’s all nicely combined.
4. Assemble the Casserole:
Now, transfer your chicken and zucchini mixture into the greased casserole dish or individual skillets. Spread it out evenly so it cooks nicely.
5. Add the Topping:
For that perfect crunch on top, sprinkle the crushed pork rinds or almond flour over the casserole. This will give it a lovely texture once baked.
6. Bake It Up:
Place the casserole in the preheated oven and let it bake for about 20-25 minutes. You’ll know it’s ready when it’s bubbling and the top has turned a beautiful golden brown.
7. Serve and Enjoy:
Once it’s out of the oven, give it a few minutes to cool. Then garnish with fresh chopped parsley for a burst of color and flavor. Dig in and enjoy your delicious, cheesy, keto-friendly chicken zucchini casserole!
This dish is creamy, cheesy, and low-carb, perfect for keto or any low-carb diet!
Frequently Asked Questions (FAQ)
Can I Use Raw Chicken Instead of Cooked?
It’s best to use cooked chicken for this recipe since it ensures even cooking and better flavor blending. However, if you only have raw chicken, cook it thoroughly in the skillet before adding it to the casserole mixture.
What Can I Use Instead of Mayonnaise?
If you’re not a fan of mayonnaise, you can substitute it with Greek yogurt or sour cream for similar creaminess. For a dairy-free option, try using a plant-based mayonnaise or avocado puree.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. It’ll keep well for up to 3 days. To reheat, simply warm it in the microwave or oven until it’s heated through again.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day ahead, cover it, and store it in the fridge. Just bake it before serving, adding an extra 5-10 minutes if it goes into the oven cold.
