Chicken Zucchini Bake
A creamy and flavorful low-carb dish that combines tender chicken with fresh zucchini, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 3 medium zucchinis, sliced
- 1 cup heavy cream Can be substituted with Greek yogurt or canned coconut milk.
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for greasing
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced zucchinis with a pinch of salt and let them sit for about 15 minutes to draw out excess moisture.
- In another bowl, mix the shredded chicken, heavy cream, mozzarella cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined.
Baking
- In a greased baking dish, layer the zucchinis on the bottom.
- Pour the chicken mixture over the top, spreading it evenly.
- Bake in the preheated oven for 45 minutes or until the chicken is fully cooked and the top is golden and bubbly.
- Once out of the oven, let it cool slightly before serving. Enjoy your Chicken Zucchini Bake warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.