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Low carb chicken zucchini bake with cheese and herbs in a baking dish

Low Carb Chicken Zucchini Bake

A delicious low-carb meal featuring shredded chicken, zucchini, mushrooms, and a creamy cheese mixture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded For added flavor, use grilled chicken if desired.
  • 2 medium zucchinis, sliced
  • 1 cup mushrooms, sliced
  • 2 cups shredded cheese (cheddar or mozzarella) Half for mixing, half for topping.
  • 1/2 cup heavy cream Can substitute with almond milk for a lighter version.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they are tender.
  3. In a mixing bowl, combine the shredded chicken, sliced zucchini, cooked mushrooms, garlic powder, onion powder, salt, pepper, and Italian seasoning.
  4. Stir in the heavy cream and half of the cheese until well combined.
  5. Transfer the mixture to a greased baking dish and top with the remaining cheese.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
  2. Allow to cool slightly before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, place it in the oven at 350°F (175°C) until warmed through. Feel free to add other vegetables like bell peppers or spinach for extra nutrition.