A creamy, hearty, and family-friendly casserole made with tender chicken, fresh zucchini, eggs, and layers of melted cheese. This Cheesy Zucchini & Chicken Casserole is the perfect low-carb dinner that feels indulgent but fits beautifully into keto and high-protein lifestyles.
Quick Description
This casserole combines sautéed zucchini and onion with juicy chicken, a rich egg-cream base, and plenty of cheese. Baked until golden and bubbly, it’s comforting, filling, and ideal for meal prep or busy weeknights.
Servings & Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: ~1 hour
Ingredients List
Main Ingredients
- 3 medium zucchini, grated
- 2 cups cooked chicken, shredded or diced
- 6 large eggs
- 1 cup heavy cream (or milk for lighter option)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
Seasonings
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
Instructions
1. Prep the Zucchini
Preheat oven to 375°F (190°C).
Grate zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible — this step is crucial to avoid a watery casserole.
2. Sauté Aromatics
Heat butter or olive oil in a skillet over medium heat.
Add chopped onion and cook for 3–4 minutes until soft.
Add garlic and cook 30 seconds until fragrant.
Remove from heat and let cool slightly.
3. Make the Egg Mixture
In a large bowl, whisk together:
- Eggs
- Heavy cream
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Italian seasoning
4. Combine Everything
To the egg mixture, add:
- Drained zucchini
- Cooked chicken
- Sautéed onion and garlic
- Cheddar cheese
- Mozzarella cheese
- Parmesan cheese
Mix until fully combined.
5. Assemble the Casserole
Grease a 9×13-inch baking dish.
Pour the mixture evenly into the dish and smooth the top.
6. Bake
Bake uncovered for 40–45 minutes, or until:
- Center is set
- Top is golden
- A knife inserted comes out mostly clean
Let rest for 10 minutes before slicing.
Additional Notes
- Resting helps the casserole firm up
- Cheese browns more if baked uncovered
- Use freshly grated cheese for best texture
Dietary Info (Approximate per serving)
- Calories: ~380–420
- Protein: ~30–35g
- Net Carbs: ~6–8g
- Fat: ~28g
- Diet: Low-Carb • Keto-Friendly • Gluten-Free
Flavor Tips & Variations
- Spicy: Add red pepper flakes or jalapeños
- Mediterranean: Add olives and feta
- Bacon boost: Mix in cooked bacon crumbles
Ingredient Substitutions
- Chicken: Rotisserie chicken works perfectly
- Cream: Half-and-half for lighter version
- Cheese: Swap mozzarella with Monterey Jack
Serving Suggestions
- Serve with a green salad
- Pair with roasted vegetables
- Great as a stand-alone meal
Storage & Make-Ahead
- Refrigerator: Up to 4 days
- Reheat: Microwave or oven at 325°F
- Freezing: Yes, freeze sliced portions up to 2 months
FAQs
Why squeeze the zucchini?
Zucchini holds a lot of water — removing it prevents sogginess.
Can I make it ahead?
Yes! Assemble, refrigerate, and bake the next day.
Is this keto-friendly?
Absolutely — low carbs, high protein, and very filling.
Optional Personal Story
“This is one of those casseroles that disappears fast. Even picky eaters don’t realize it’s packed with zucchini.”
