Got zucchini? Make this cheesy zucchini chicken casserole for dinner tonight! You are going to love this low carb and keto dish!
Zucchini is in the top five on my favorite vegetables list. I love zucchini in the summer, since it seems to be everywhere. Last night, I needed to use up a bunch of zucchini and I figured I’d make a casserole. Casseroles are awesome for weeknights, because you can throw it all together and bake it.
I always have shredded chicken ready to go in the fridge, to easily add to salads and dishes just like this! See how I prepare it HERE.
Pre Cook and Drain the Zucchini
Ok, the zucchini needed a little prep before being added to the casserole. Zucchini gets super SUPER watery when baked and it can ruin a casserole. So the zucchini has to be slightly cooked and drained before being added to the casserole.
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The easiest way to do this is to steam it for a few minutes and then let it drain for about 15 minutes. Put the water in the pot, add zucchini to the steamer. Once the water starts boiling turn off the heat and let it sit for three minutes. Then remove the steamer and let it drain for 15 minutes. At that point your zucchini will be partially cooked an much of the water will be released.
In a separate bowl, mix together cream cheese, eggs and salt and pepper. Once that is combined stir in onions, cheeses and chicken.
In a greased casserole dish, layer the zucchini on the bottom and pour the chicken and cheese mixture on top. Sprinkle on a little more cheese and bake at 350F for 35 – 40 minutes.
This cheesy zucchini chicken casserole is so delicious! It might be the only way I can get my kiddos to eat zucchini!
- 2 cups sliced zuccini
- 8 ounces cream cheese, softened
- 3 eggs
- 1/4 cup chopped onion
- 1 1/2 cups chicken breast, cooked and shredded
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- salt and pepper to taste
Slice zucchini and steam over boiling water for about 3 minutes, until just slightly softened. Let drain for 15 minutes.
Preheat oven to 350F.
In a large bowl, mix cream cheese, eggs and salt and pepper, until well combined. Stir in cheeses (reserving 1/2 cup for putting on top), shredded chicken and chopped onion.
In a greased casserole dish, layer the zucchini on the bottom. Pour chicken and cheese mixture over and spread it across the dish. Sprinkle with remaining cheese. Bake for 35 to 40 minutes.
Serving Size:1 cup
Amount Per Serving: Calories: 253 Total Fat: 19.9g Saturated Fat: 11g Unsaturated Fat: 6.6g Cholesterol: 138mg Sodium: 297mg Carbohydrates: 4g Fiber: 0.7g Sugar: 2.3g Protein: 15.5g
You guys! This cheesy zuchini chicken casserole is especially delicious as leftovers! Seriously, I like to save a portion and stick it in the fridge right away (otherwise it will all get eaten.)
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