This Cheesy Keto Chicken Zucchini Bake is a tasty and low-carb dish! It’s packed with juicy chicken, fresh zucchini, and lots of melted cheese that brings everything together.
Making this bake is as easy as pie, without the guilt of carbs! I love serving it with a salad for a bright twist. You may find yourself going back for seconds—no shame in that! 😄
Key Ingredients & Substitutions
Zucchini: Zucchini is the star here, adding a delightful crunch and moisture. If zucchini is unavailable, yellow squash works just as well. I’ve had great luck with both!
Cooked Chicken: Using shredded rotisserie chicken is my go-to because it saves time. If you’re looking for more protein, you could also swap in cooked turkey.
Heavy Cream: This adds richness to the dish. If you want a lighter version, you could use half-and-half or even coconut cream for a dairy-free option.
Cheese: Mozzarella and Parmesan are great for melting and flavor. If you’re dairy-free, consider nutritional yeast and a dairy alternative like cashew cream.
Almond Flour: It serves as a crispy topping. If you’re avoiding nuts, you can substitute with crushed pork rinds or even crushed seeds like pumpkin or sunflower seeds.
How Do You Get the Perfect Creamy Texture?
To achieve that creamy, comforting texture in your bake, it’s vital to ensure that your heavy cream is well-mixed with the cheeses. Here are some tips:
- Whisk the heavy cream with the seasonings thoroughly before adding in the cheese. This prevents clumping!
- Stir in the mozzarella and Parmesan as you mix. This helps them combine evenly, ensuring every bite is cheesy!
- Don’t skip letting the dish rest after baking. This helps it set up perfectly for serving!
How to Make Cheesy Keto Chicken Zucchini Bake
Ingredients You’ll Need:
Fresh Ingredients:
- 2 medium zucchinis, chopped into bite-sized pieces
- 2 cups cooked chicken breast, diced or shredded
For the Creamy Sauce:
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for slight heat)
- Salt and pepper to taste
For the Topping:
- 1/4 cup almond flour
- 2 tablespoons butter, melted
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Cheesy Keto Chicken Zucchini Bake will take about 10 minutes to prep and around 25-30 minutes to bake, making the total time approximately 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your bake cooks evenly and gets that lovely golden top.
2. Mix the Zucchini and Chicken:
In a large mixing bowl, toss together the chopped zucchini and the cooked chicken pieces until well combined. This mix is the base of your bake!
3. Make the Creamy Sauce:
In a separate bowl, whisk together the heavy cream, garlic powder, onion powder, salt, pepper, and optional red pepper flakes. Once combined, fold in the shredded mozzarella and grated Parmesan cheese for extra cheesy goodness!
4. Combine It All:
Pour the creamy cheese mixture over the zucchini and chicken in the mixing bowl. Gently stir to coat everything evenly, ensuring that each piece is covered in delicious sauce.
5. Prepare for Baking:
Transfer the mixture into a lightly greased baking dish or individual cast iron skillets for a personal touch. This is where the magic happens!
6. Add the Crunchy Topping:
In a small bowl, combine the almond flour with melted butter until crumbly. Sprinkle this mixture evenly over the top of your bake for a satisfying crunch.
7. Bake to Perfection:
Place your dish in the preheated oven and bake for 25-30 minutes. You’re looking for the zucchini to be tender and the top to be golden brown and bubbly—so delicious!
8. Rest and Garnish:
Once baked, take it out and let it sit for a few minutes. This resting time helps it set up a bit. Garnish with fresh chopped parsley to brighten it up!
9. Serve and Enjoy:
Dig in while it’s warm! This cheesy chicken zucchini bake makes for a satisfying meal that’s both low-carb and full of flavor. Enjoy every cheesy bite!
Can I Use Different Vegetables in This Bake?
Absolutely! While zucchini is a great choice, you can also use other low-carb vegetables like spinach, cauliflower, or even mushrooms for a delightful twist. Just make sure to adjust the cooking time as needed for the veggies you choose!
How Can I Make This Recipe Dairy-Free?
To make this bake dairy-free, swap the heavy cream with coconut cream or a dairy-free alternative. Use dairy-free cheeses, like cashew cheese or almond-based cheese, to get that creamy texture without the dairy!
What Can I Do If I Have Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, gently warm it in the oven at 350°F (175°C) until heated through, or microwave it in short intervals, stirring in between.
Can I Make This Ahead of Time?
Yes! You can prepare the mixture a day in advance and store it covered in the fridge. Just add the topping right before baking, and it will cook beautifully in the oven!
