I created a Low Carb Chicken Zucchini Casserole combining zucchini, chicken, tomatoes and melted mozzarella in a way that had my family asking for the recipe.

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I never thought a simple bake could make me second guess takeout, but this Baked Chicken And Zucchini Casserole does. Layers of tender zucchini and gooey mozzarella cheese hide a few surprises that make each forkful interesting, not just basic.

Some call it a Low Carb Chicken Zucchini Casserole, others swear by the Chicken Zucchini Casserole Taste Of Home vibe, and honestly both names fit. I messed with textures and timing until the top browned just right, and yeah it’s the kind of dish that seems simple yet keeps you guessing what’s coming next.

Ingredients

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Chicken breasts: Lean protein, builds muscle, keeps you full, mild flavor soaks up seasonings well.
zucchini: low calorie high in fiber and water, adds tender texture and subtle sweetness.
Cherry tomatoes: Juicy vitamin rich give bright acidity and pop of color slightly sweet.
Mozzarella cheese: Melty mild cheese adds creaminess and protein but adds calories dont overdo.
Parmesan cheese: Sharp salty punch boosts umami and depth a little goes a long way.
Garlic: Pungent immune boosting compounds it gives savory depth chop or mince for strong flavor.
Basil: Fresh herb bright aromatic lift pairs with tomatoes adds freshness not heaviness.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts

3 medium zucchini (about 1 lb)

2 cups cherry tomatoes

1 small yellow onion

3 garlic cloves

2 tbsp olive oil

1 tsp dried Italian seasoning

1/2 tsp red pepper flakes optional

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup low sodium chicken broth

1/4 cup fresh basil leaves

Salt and freshly ground black pepper to taste

1 large egg optional

How to Make this

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1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with a little olive oil.

2. Trim the zucchini and slice into 1/4 inch rounds. If you want less watery casserole, sprinkle them with a pinch of salt, let sit 10 minutes, then pat dry and squeeze out excess moisture with paper towels.

3. Cut the chicken breasts into bite sized pieces, season with salt, pepper, the dried Italian seasoning and red pepper flakes if using.

4. Heat 1 tbsp olive oil in a large skillet over medium high heat. Quickly sear the chicken just until it gets some color, 2 to 3 minutes, it does not need to be fully cooked. Transfer chicken to a plate.

5. Add the remaining 1 tbsp olive oil to the same skillet. Sauté the diced yellow onion until soft, about 4 minutes, then add minced garlic and cook 30 seconds. Add halved cherry tomatoes and cook another 1 to 2 minutes until they start to blister.

6. In a large bowl combine the seared chicken, zucchini slices, the onion/tomato mixture, the 1/4 cup low sodium chicken broth, torn fresh basil, half the mozzarella and half the Parmesan. If you want a firmer, more set casserole whisk in the large egg before mixing. Taste and adjust salt and pepper.

7. Pour the mixture into the prepared baking dish, spread evenly, then sprinkle the remaining mozzarella and Parmesan over the top.

8. Bake for 25 to 30 minutes, until chicken reaches 165°F and zucchini is tender and cheese is bubbly. If the top needs more color, broil 1 to 3 minutes watching closely so it doesnt burn.

9. Let the casserole rest 5 to 10 minutes so it sets, then garnish with extra torn basil and serve.

Equipment Needed

1. 9×13 inch baking dish, greased with a little olive oil
2. Cutting board for veggies and chicken
3. Chef’s knife (sharp)
4. Large skillet (10 to 12 inch) for searing and sautéing
5. Large mixing bowl to combine everything
6. Measuring cups and spoons (especially 1/4 cup)
7. Spatula or wooden spoon and tongs for turning chicken
8. Instant read meat thermometer to check 165°F
9. Paper towels and oven mitts for drying zucchini and handling hot dish

FAQ

How long do I bake this and how do I know it's done?

If the chicken is cut into 1 inch pieces bake at 375 F for about 25 to 30 minutes until the cheese is bubbly and the chicken reaches 165 F on a meat thermometer. If you used whole breasts, either pound or slice them thin first or expect 35 to 45 minutes. Let it rest 5 minutes before serving so it sets up.

My zucchini always makes casseroles soggy, how do I stop that?

Sweat the zucchini first: slice, sprinkle with a little salt, let sit 10 minutes then pat dry with paper towels or squeeze in a kitchen towel. Also halve the cherry tomatoes and drain excess juice, and avoid adding too much chicken broth.

Can I make this ahead or freeze it?

Yes. Assemble and refrigerate up to 24 hours, then bake as directed. For freezing, assemble unbaked, wrap well and freeze up to 2 months; thaw in the fridge overnight then add a few extra minutes to the bake time. Baked leftovers reheat well in a 350 F oven for 15 to 20 minutes.

What can I swap if I don't have an ingredient?

Use shredded provolone or cheddar for mozzarella, swap rotisserie chicken or cooked leftover chicken for raw, use low sodium veg broth or a splash of white wine instead of chicken broth. If you want it meatless, firm tofu or cooked chickpeas work ok but texture will change.

Is the egg required?

No, the egg is optional. It helps bind everything and make a slightly firmer casserole, but you can skip it and it will still work fine especially if you squeeze the zucchini dry and don't add extra liquid.

How do I get a golden bubbly top without drying the rest out?

Bake covered for most of the time then uncover for the last 8 to 10 minutes so cheese melts. For extra color, switch on the broiler 1 to 3 minutes at the end but watch it closely so it doesn't burn.

Baked Chicken And Zucchini Casserole Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs for richer flavor and less drying, or use 1 1/2 lb ground turkey for a quicker, more even bake; adjust cook time a bit.
Zucchini: use yellow summer squash or thinly sliced eggplant instead, they hold up in the oven and soak up the sauce.
Mozzarella and Parmesan: sub shredded provolone or Monterey Jack for the mozzarella, and pecorino romano or grated Asiago for the Parmesan if you want a sharper, saltier bite.
Chicken broth and fresh basil: use low sodium vegetable broth or a splash of dry white wine in place of chicken broth, and swap fresh basil for chopped parsley or cilantro if you dont have basil.

Pro Tips

1) Dry the zucchini well before it goes in, you can salt them and squeeze or lay them between paper towels and press with a plate. If youre still worried about sogginess, roast the slices alone for 8 to 10 minutes to drive off extra water.

2) Pat the chicken dry and sear in a hot pan without crowding it, do it in batches if needed. Browning gives way more flavor than just throwing it in the dish, and little browned bits will make the casserole taste way better.

3) Want it firmer or creamier? Use the egg if you want a set bake, or swap the egg for 1/2 cup ricotta or Greek yogurt for a creamier texture. Also stir in 1/3 cup toasted panko or a tablespoon of cornstarch mixed into the broth to help absorb extra liquid.

4) Finish smart: sprinkle a mix of cheeses (add a sharper one like Pecorino or extra Parmesan) and broil just 1 to 2 minutes to get golden, watch it or itll burn fast. Let the casserole rest 5 to 10 minutes so it sets, then add torn basil and a little lemon zest or a splash of balsamic to brighten the whole thing.

Baked Chicken And Zucchini Casserole Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I created a Low Carb Chicken Zucchini Casserole combining zucchini, chicken, tomatoes and melted mozzarella in a way that had my family asking for the recipe.

Servings

servings

Calories

383

kcal

Equipment: 1. 9×13 inch baking dish, greased with a little olive oil
2. Cutting board for veggies and chicken
3. Chef’s knife (sharp)
4. Large skillet (10 to 12 inch) for searing and sautéing
5. Large mixing bowl to combine everything
6. Measuring cups and spoons (especially 1/4 cup)
7. Spatula or wooden spoon and tongs for turning chicken
8. Instant read meat thermometer to check 165°F
9. Paper towels and oven mitts for drying zucchini and handling hot dish

Ingredients

1 1/2 lb boneless skinless chicken breasts
3 medium zucchini (about 1 lb)
2 cups cherry tomatoes
1 small yellow onion
3 garlic cloves
2 tbsp olive oil
1 tsp dried Italian seasoning
1/2 tsp red pepper flakes optional
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup low sodium chicken broth
1/4 cup fresh basil leaves
Salt and freshly ground black pepper to taste
1 large egg optional

Directions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with a little olive oil.
Trim the zucchini and slice into 1/4 inch rounds. If you want less watery casserole, sprinkle them with a pinch of salt, let sit 10 minutes, then pat dry and squeeze out excess moisture with paper towels.
Cut the chicken breasts into bite sized pieces, season with salt, pepper, the dried Italian seasoning and red pepper flakes if using.
Heat 1 tbsp olive oil in a large skillet over medium high heat. Quickly sear the chicken just until it gets some color, 2 to 3 minutes, it does not need to be fully cooked. Transfer chicken to a plate.
Add the remaining 1 tbsp olive oil to the same skillet. Sauté the diced yellow onion until soft, about 4 minutes, then add minced garlic and cook 30 seconds. Add halved cherry tomatoes and cook another 1 to 2 minutes until they start to blister.
In a large bowl combine the seared chicken, zucchini slices, the onion/tomato mixture, the 1/4 cup low sodium chicken broth, torn fresh basil, half the mozzarella and half the Parmesan. If you want a firmer, more set casserole whisk in the large egg before mixing. Taste and adjust salt and pepper.
Pour the mixture into the prepared baking dish, spread evenly, then sprinkle the remaining mozzarella and Parmesan over the top.
Bake for 25 to 30 minutes, until chicken reaches 165°F and zucchini is tender and cheese is bubbly. If the top needs more color, broil 1 to 3 minutes watching closely so it doesnt burn.
Let the casserole rest 5 to 10 minutes so it sets, then garnish with extra torn basil and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.