Chicken Zucchini Bake: Ditch the Carbs, Keep the Flavor!
This low-carb chicken zucchini bake brings bold flavor and cheesy comfort to your plate — without the guilt. It’s easy to make, highly satisfying, and perfect for busy weeknights or meal prep.
Equipment
- Large skillet
- 9x13 inch baking dish
- Cutting board
- Chef's knife
- Mixing spoon
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 medium zucchini, sliced into 1/4-inch rounds
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 14.5 oz can diced tomatoes, drained
- 10 oz can cream of mushroom soup (or healthy alternative)
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until softened. Add garlic and cook another minute.
- Add chicken to the skillet and cook until browned and cooked through.
- Stir in diced tomatoes, cream of mushroom soup, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Layer half of the zucchini slices in a 9x13 inch baking dish. Top with half the chicken mixture. Repeat layers.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake for 25–30 minutes, until bubbly and zucchini is tender.
- Let stand for 5–10 minutes before serving.
Notes
Lightly salt and drain zucchini to avoid excess moisture. Try adding crushed pork rinds or almond flour as a crunchy topping. Use shredded rotisserie or leftover chicken to save time.