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Low-Carb Zucchini Chicken Casserole
This Low-Carb Zucchini Chicken Casserole is a delicious and satisfying dish that’s perfect for anyone looking to enjoy a healthy meal without sacrificing flavor!
Ingredients
- 3 medium zucchini, sliced
- 2 cups cooked chicken, shredded
- 1 cup shredded mozzarella cheese
- 1 cup diced tomatoes (canned or fresh)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until onions are translucent.
Add the shredded chicken and diced tomatoes to the skillet, mixing well. Season with Italian seasoning, salt, black pepper, and red pepper flakes if using.
In the prepared baking dish, layer half of the sliced zucchini on the bottom.
Spread half of the chicken mixture over the zucchini, and then sprinkle a third of the mozzarella cheese on top.
Repeat with another layer of zucchini, the remaining chicken mixture, and another third of the cheese.
Top with the last layer of zucchini and the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and slightly golden.
Let it cool for a few minutes before serving.
Kitchen Tools
- Large skillet
- 9x13 inch baking dish
- Cutting board
- Knife
- Aluminum foil
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can freeze the casserole before baking. Just cover it tightly with foil.
Use dairy-free cheese alternatives or omit cheese completely.
Yes, but ensure it cooks through completely in the baking process.
You can substitute zucchini with other low-carb vegetables such as eggplant or cauliflower.
Reheat covered in the oven at a low temperature or in the microwave with a bit of moisture.