Keto Zucchini and Chicken Casserole
A vegan twist on a classic keto chicken casserole using zucchini, plant-based protein, and dairy-free cheesy sauce. Cozy, clean, and cruelty-free.
Ingredients
- 3 medium zucchinis sliced
- 1 tbsp olive oil
- 1 cup plant-based chicken seitan, tofu, or soy curls
- ½ cup chopped onion
- 2 garlic cloves minced
- 1 cup dairy-free cream or cashew cream
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup vegan shredded cheese
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions and garlic in olive oil for 3–4 minutes.
- Add plant-based chicken and cook for 5 minutes until lightly browned.
- In a blender, mix almond milk, cream, yeast, seasoning, salt, and pepper until smooth.
- In a greased baking dish, layer half the zucchini slices.
- Spread the sautéed mixture on top.
- Pour the creamy sauce evenly over everything.
- Add remaining zucchini slices, then top with vegan cheese.
- Bake uncovered for 30–35 minutes or until bubbly and golden.
- Cool for 5 minutes. Garnish and serve with sass.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 17g
- Saturated Fat: 3.5g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Calcium: 16%
- Vitamin A: 22%
- Iron: 18%
- Vitamin C: 14%
- Magnesium: 10%
Extra Tips for Extra Fabulous Flavor
- Salt and pat dry your zucchini slices to reduce moisture drama.
- Spice things up with red pepper flakes or smoked paprika.
- Let it rest after baking so it sets up and doesn’t ooze like your ex’s excuses.
- Add a crunchy topping of crushed almonds or vegan breadcrumbs if you’re feeling fancy.
- Leftovers? Even better the next day. Just like you.