Description
This deliciously cheesy chicken and zucchini casserole is a satisfying, nutritious, low-carb weeknight dinner packed with flavor and ready in under an hour.
Ingredients
- 2 cups cooked chicken, shredded
- 3 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, sliced zucchinis, cherry tomatoes, mozzarella cheese, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
3. Drizzle olive oil in a 9×13 inch baking dish and spread it evenly across the bottom.
4. Transfer the chicken and zucchini mixture into the prepared baking dish, spreading it out evenly.
5. Sprinkle the grated Parmesan cheese on top of the mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.
7. Remove from the oven and let it cool for a few minutes before garnishing with fresh basil, if desired.
Notes
For meal prep, assemble this casserole ahead of time and refrigerate for up to 24 hours before baking.
Use rotisserie chicken to save time and add extra flavor.
For firmer zucchini, slice it thicker or reduce cooking time slightly.
This dish freezes well—portion into containers for easy future meals.
Add red pepper flakes for a spicier version.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg