This Chicken and Zucchini Casserole is packed with flavor and is ready in under an hour. If you need a satisfying dinner on the table fast, give this recipe a try!
This post contains affiliate links, which means I’ll make a small commission if you purchase through one of my links. Thank you for your support!
If you love easy family-friendly recipes, this one’s for you! This dish is packed with protein and healthy veggies in the form of zucchini to make it a complete meal in one dish.
Why You’ll Love This Chicken and Zucchini Casserole
- This recipe uses only a few simple ingredients to ensure this is a low-stress dish. No complicated recipe here!
- This dish is hearty enough to be served on its own, or you can combine it with your favorite side dish.
- If you’re eating low carb, this casserole contains only 4g net carbs per serving.
Ingredients Needed to Make This Chicken & Zucchini Casserole Recipe
Ingredient quantities for this homemade chicken casserole are located in the recipe card at the end of the post.
- Zucchini
- Rotisserie chicken (or baked chicken breasts)
- Butter
- Eggs
- Heavy whipping cream
- Italian seasoning
- Salt
- Pepper
- Parmesan cheese
- Shredded Mexican cheese
- Parmesan crisps
🍽️ INGREDIENT NOTE: Popular parmesan crisp brands include ParmCrisps and Whisps. Many store brands have their own parmesan crisps now as well!
How to Make Chicken and Zucchini Casserole {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb chicken casserole. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Prepare your zucchini and preheat oven to temperature listed on the recipe card (at the end of the post).
⭐ TIP: I prefer zucchini with a bit of a bite, so I don’t peel it. If you’re sensitive to textures, you can either peel the zucchini and/or dice the zucchini for this dish.
Place zucchini and shredded chicken at the bottom of a casserole dish.
⭐ TIP: I used an 8″ x 10″ casserole dish.
In a medium bowl, combine butter, eggs, heavy whipping cream, Italian seasoning, salt, pepper, and shredded parmesan cheese. Mix with a hand mixer until thoroughly combined.
Pour mixture into the casserole dish over the zucchini and chicken. Using a fork or spatula, lightly toss all ingredients so the coating thoroughly coats the zucchini and chicken.
Add shredded Mexican cheese over top of the zucchini and chicken, then top cheese with crushed parmesan crisps.
Bake for 35-40 minutes.
Serve and enjoy!
Nutrition Facts for This Easy Healthy Chicken and Zucchini Casserole Recipe
Per serving (6 total servings):
- 342 calories
- 22g fat
- 32g protein
- 4g net carbs
More Keto Chicken Casserole Recipes
- Our superb healthy king ranch chicken casserole will have you making it again and again.
- Make our delicious keto chicken alfredo casserole for a fabulous low-carb Italian recipe!
- Also, our low carb chicken parmesan casserole recipe is super delicious and filling. The entire family will love either of these!
- Enjoy this keto chicken and broccoli casserole recipe that adds essential vegetables to your diet.
- Or, make this keto chicken bacon ranch broccoli casserole for the entire crew and watch them devour it!
- A low carb teriyaki chicken is a must-make for anyone who wants the full flavor of teriyaki without the heavy carbs!
Like This Post? Give it a Share!
I hope you love this easy low carb chicken casserole recipe! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!
Chicken and Zucchini Casserole
Ingredients
- 3 cups zucchini chopped (see notes)
- 2 cups shredded rotisserie chicken
- 2 tbsp butter
- 3 eggs
- 1/4 cup heavy whipping cream
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup shredded parmesan cheese
- 1 1/2 cups shredded Mexican cheese
- 1/2 cup parmesan crisps crushed
Instructions
- Preheat oven to 350 F.
- Place zucchini and shredded chicken at the bottom of a casserole dish. (I used an 8” x 10” dish.)
- In a medium bowl, combine butter, eggs, heavy whipping cream, Italian seasoning, salt, pepper, and shredded parmesan cheese. Mix with a hand mixer until thoroughly combined.
- Pour mixture into the casserole dish over the zucchini and chicken. Using a fork or spatula, lightly toss all ingredients so the coating thoroughly coats the zucchini and chicken.
- Add shredded Mexican cheese over top of the zucchini and chicken, then top cheese with crushed parmesan crisps.
- Bake for 35-40 minutes.
Notes
- I prefer zucchini with a bit of a bite, so I don’t peel it. If you’re sensitive to textures, you can either peel the zucchini and/or dice the zucchini for this dish.
- Don’t have rotisserie chicken? You can replace it with shredded baked chicken breasts.
- Popular parmesan crisp brands include ParmCrisps and Whisps. Many store brands have their own parmesan crisps now as well!
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!
I just loved the parmesan crisps topping! My kids kept commenting how good this was.
This was super delicious! My daughter really loved it.