Keto Chicken and Zucchini Casserole
Zucchini called—it’s tired of being spiralized and wants in on the main dish. This Keto Chicken and Zucchini Casserole delivers major weeknight energy without a hint of drama. Creamy, cozy, low-carb, and yes—completely vegan (we swapped the bird for plant-based flair). Zucchini stays juicy, fake chicken does its job, and dairy-free “cheese” melts like it has something to prove. No heavy carbs, no animals harmed, and no regrets—just flavor. Bake it once and pretend you’ve got your life together. It’s protein-packed, veggie-loaded, and totally qualifies as self-care with a fork. Zucchini never looked this glam, honey.
Keto Chicken and Zucchini Casserole
A low-carb, dairy-free, and plant-powered casserole starring zucchini, vegan chicken, and a creamy sauce that’ll have you questioning your life choices—in a good way.
Ingredients
- 2 cups chopped vegan chicken seitan or soy-based
- 2 medium zucchinis sliced into half moons
- ¾ cup unsweetened coconut cream
- ½ cup shredded vegan cheese
- 1 tablespoon olive oil
- 1 tablespoon almond flour
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Optional: red pepper flakes for sass
Instructions
- Preheat oven to 375°F and grease your baking dish like your life depends on it.
- Heat olive oil in a skillet over medium heat.
- Sauté zucchini for 5 minutes, or until it stops acting mushy.
- Add vegan chicken and stir until golden-ish.
- In a bowl, mix coconut cream, nutritional yeast, almond flour, garlic powder, oregano, salt, and pepper.
- Pour the creamy mixture over the skillet contents and stir everything like you’ve got a degree in culinary magic.
- Transfer the mix into a baking dish and top with vegan cheese.
- Bake for 30 minutes, or until bubbly and irresistible.
- Let it rest for 5 minutes before serving like you’re classy.
- Add red pepper flakes if you need drama on your plate.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 19g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 18%
- Vitamin C: 25%
- Calcium: 14%
- Iron: 20%
- Magnesium: 10%
💡 Additional Notes/Tips
- Use yellow squash for color variety if your fridge is feeling adventurous.
- Add spinach for that “I do yoga” green boost.
- Swap coconut cream for cashew cream if you’re avoiding coconuts or tropical vibes.
- Sprinkle crushed nuts on top for extra crunch.
- Leftovers reheat like a dream. Which is rare. Like good mascara.
