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.