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Keto Chicken Zucchini Casserole

Emily Carter
A creamy, cheesy casserole that combines tender chicken and zucchini for the ultimate keto comfort food experience.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 2 cups cooked and shredded vegan chicken
  • 2 medium zucchinis thinly sliced
  • 1 cup shredded dairy-free cheese or whatever you like
  • ½ cup coconut cream or heavy cream for non-vegan
  • ½ cup vegetable broth
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Preheat oven to 375°F (190°C). Get the kitchen smelling good already.
  • In a skillet, sauté onions and garlic in a little olive oil until softened, about 5 minutes.
  • Add shredded chicken and zucchini slices to the pan, cooking until zucchini is slightly tender.
  • In a separate bowl, mix coconut cream, vegetable broth, thyme, oregano, salt, and pepper.
  • Pour the cream mixture over the chicken and zucchini. Stir well.
  • Transfer the mixture to a greased baking dish and top with shredded dairy-free cheese.
  • Bake for 25–30 minutes, or until cheese is melted and bubbly.
  • Garnish with parsley and serve hot.
  • Pretend you spent hours on it and enjoy the applause.

Notes

Nutritional Information (Per Serving)

  • Calories: 320
  • Total Fat: 22g
  • Saturated Fat: 7g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 20g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 30%
  • Vitamin C: 25%
  • Iron: 15%
  • Calcium: 10%
  • Vitamin K: 10%

Tips to Enhance Flavor

  • Add a sprinkle of red pepper flakes for a little heat.
  • Sauté mushrooms with the garlic for an earthy twist.
  • Top with fresh basil for that "I’m fancy" finish.
  • Serve with a side salad to round out your keto meal.
  • Store leftovers for lunch tomorrow—if there are any.