This Cheesy Keto Chicken Zucchini Bake is a tasty way to enjoy dinner! With tender chicken, fresh zucchini, and lots of melted cheese, it’s a delight for your taste buds.
I love how quick it is to prepare—just mix everything in a dish and let the oven do the magic! It’s perfect for a busy weeknight, and trust me, your family will be asking for seconds.
Key Ingredients & Substitutions
Zucchini: Zucchini is the star here! It adds moisture and a slight crunch. If zucchini isn’t your favorite, you can use yellow squash or even cauliflower florets.
Chicken Breast: Cooked chicken breast gives great flavor. You can use rotisserie chicken for convenience or swap it out for shredded turkey or cooked sausage.
Cream Cheese: This brings creaminess to the dish. If you want a lighter option, Neufchâtel cheese works well too. Dairy-free cream cheese is an option for a dairy-free version.
Cheeses: I love using mozzarella for its meltiness and Parmesan for its sharp flavor. Feel free to substitute with cheddar or gouda! Just ensure it’s keto-friendly if you’re watching carbs.
Heavy Cream: If you’re out of heavy cream, coconut cream is a great alternative. It adds richness but does change the flavor a bit, so keep that in mind.
How Do I Get the Zucchini Just Right?
Getting the zucchini perfectly tender (but not mushy) is key for this dish. Here’s how to do it:
- First, sauté the zucchini for just 4-5 minutes over medium heat. This keeps it from getting soggy.
- Make sure to season it well with salt and pepper. This step enhances its natural flavor!
- If you prefer drier zucchini, consider squeezing it in a clean kitchen towel to remove excess moisture before adding it to the bake.
What’s the Best Way to Bake This Dish?
For a perfectly baked cheesy chicken zucchini, follow these tips:
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Use a shallow dish to promote a nice golden top. If you use individual skillets, they’ll bake faster and get extra crispy!
- Bake uncovered for 20-25 minutes. Keep an eye on it—when the cheese is bubbly and golden, it’s ready!
These tips will help you create that perfect dish every time. Enjoy cooking!
Cheesy Keto Chicken Zucchini Bake
Ingredients You’ll Need:
For the Bake:
- 2 medium zucchinis, chopped into bite-sized pieces
- 2 cups cooked chicken breast, chopped or shredded
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- 1/2 tsp dried Italian seasoning or oregano
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter
- Fresh parsley, chopped, for garnish
- 1/4 cup pork rinds or almond flour (optional, for topping/crust crunch)
How Much Time Will You Need?
This cheesy and delicious dish will take approximately 10 minutes for preparation and about 25 minutes for baking. So, in just about 35 minutes, you’ll have a delightful meal ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, you’ll want to preheat your oven to 375°F (190°C). While it’s warming up, lightly grease a small baking dish or individual cast iron skillets—whichever you prefer to use for cooking your bake!
2. Sauté the Garlic and Zucchini:
In a medium skillet, over medium heat, warm the olive oil or butter. Add the minced garlic and let it sauté until you can smell the delicious aroma, which should take about 1 minute. Then, toss in the chopped zucchini and sauté for about 4-5 minutes. You want the zucchini to be slightly tender but not mushy. At this point, season the zucchini with some salt, pepper, and Italian seasoning.
3. Mix the Cheesy Goodness:
While the zucchini is cooking, grab a large mixing bowl. Combine the softened cream cheese and heavy cream in it, mixing until it’s nice and smooth. Now, add in the shredded mozzarella and half of the grated Parmesan cheese. Mix well, then fold in the cooked chicken and your sautéed zucchini mixture. If you want a hint of heat, feel free to include the red pepper flakes!
4. Assemble the Bake:
Next, transfer the cheesy mixture into your prepared baking dish or divide it amongst the individual skillets. Sprinkle the remaining Parmesan on top, and if you’re looking for a little crunch, add the optional crushed pork rinds or almond flour for a golden crispy topping!
5. Bake to Perfection:
Now it’s time to slide your dish into the oven! Bake uncovered for 20-25 minutes or until the cheese is bubbly and the top is a lovely golden brown. Your kitchen will smell amazing!
6. Cool and Garnish:
Once the baking time is up, remove the dish from the oven and let it cool for a few minutes. Before serving, give it a sprinkle of freshly chopped parsley to add a bit of color and freshness.
And there you have it—your creamy, cheesy, keto-friendly chicken zucchini bake is ready to be enjoyed! Perfect for family dinners or meal prep for the week. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Fresh or Frozen Zucchini?
Fresh zucchini is best for this recipe, as it has the right texture. However, if you’re using frozen zucchini, make sure to thaw and drain it well before cooking, as it tends to be more watery.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese on hand, you can use Neufchâtel cheese for a lighter alternative or dairy-free cream cheese if you’re following a dairy-free diet. Just ensure it’s creamy enough to blend well!
How Do I Store Leftovers?
Leftover Cheesy Keto Chicken Zucchini Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or bake in the oven at 350°F (175°C) until heated through.
Can I Add Other Vegetables or Ingredients?
Absolutely! Feel free to add other low-carb vegetables like bell peppers, spinach, or mushrooms to boost the nutrition and flavor of your dish. Just make sure to sauté them lightly before mixing them in!
