This Keto Chicken Zucchini Casserole is the dinner I make when there’s leftover chicken in the fridge and zucchini that needs using. It mixes in one bowl and bakes in about twenty minutes, and the pork rind topping gives it the crunch a casserole usually gets from breadcrumbs.
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My husband cleaned his plate and the kids asked for seconds, which doesn’t happen with every vegetable-heavy dinner. It also reheats well, so I make it early in the week and eat off it.
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Chef Jenn’s Take on Chicken Zucchini Casserole
Most zucchini casseroles come out watery, and the cause is usually the zucchini itself. The seedy center core is where most of the moisture lives, and in the oven it breaks down into a soft, fibrous mess that thins out the sauce.
I cut the zucchini around that core and throw the seeds away. They’re watery, fibrous, and not so tasty, so nothing is lost. I also chop the sundried tomato very small so its flavor spreads through the whole casserole instead of landing in a few bites.
The rest is a thick base of cream, ricotta, and cream cheese, which stays creamy through baking, and a ground pork rind topping for crunch. Light or dark chicken meat both work, so whatever is left from last night’s dinner is fair game.
What You’ll Love About Chicken Zucchini Casserole
- It’s one bowl and one baking dish, which is my kind of weeknight dinner.
- It uses up leftover chicken, and it’s a good way to work through a summer’s worth of zucchini.
- My husband cleaned his plate and the kids asked for seconds, so it works for a mixed table, not just the person eating keto.
Ingredients
- Cooked chicken – Leftover rotisserie is great. Grilled or baked works too, light or dark meat.
- Zucchini – Diced. Cut away the seedy core first.
- Heavy whipping cream – Full fat only.
- Ricotta cheese – Look for ultra smooth for the creamiest texture.
- Italian blend cheese – Shredded. Mozzarella, gouda, or Monterey Jack also work.
- Cream cheese – Full fat, softened well before mixing.
- Fresh basil – Chopped. If you only have dried, use 1/2 teaspoon.
- Sundried tomato – Just one, finely chopped. Dried tomato is higher in carbs than fresh, so don’t add extra.
- Garlic powder and onion powder
- Pork panko – Ground pork rinds. Skip it and add more cheese on top if you’d rather.
- Butter – Melted. I use salted.
How To Make Chicken Zucchini Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400°F. Dice the zucchini after cutting away the seedy core, and make sure the cream cheese is soft enough to blend in without lumps.
Put the chicken, zucchini, cream, ricotta, Italian blend cheese, cream cheese, basil, garlic powder, onion powder, and sundried tomato in a large bowl.
Mix until everything is well combined and no streaks of cream cheese remain.
Spread the mixture in an even layer in a shallow casserole dish, about 8 x 8. An even layer bakes at the same rate, so the edges don’t dry out before the center is hot.
Stir the melted butter into the pork panko and sprinkle it over the top.
Bake uncovered for about 20 minutes, until hot and bubbly. If the top starts browning too fast, lay a piece of foil over it loosely.
Make It A Meal
There’s protein, vegetable, and fat in this casserole already, so it doesn’t need much alongside it. I like a simple Greek Salad next to it for something cold and crisp.
For a heartier plate, add my Asparagus with Lemon Sauce, or start the meal with a bowl of my Cream of Mushroom Soup.
Storage
Store leftovers in an airtight container in the fridge for 2 to 3 days. Check how old the chicken was going in: leftover chicken should be eaten within 3 to 5 days of cooking, even when it’s recooked in the casserole. Reheat in the oven or microwave until hot.
Frequently asked questions
No, use cooked chicken. The casserole bakes for only about 20 minutes, which isn’t enough time to cook raw chicken through safely, so cook it first.
Yes, you can mix the base ahead and refrigerate it, but keep the buttered pork panko separate until you’re ready to bake. Zucchini releases water as it sits, so the shorter the wait, the thicker the sauce.
Yes, use a larger baking dish, such as a 9 x 13, and spread the mixture evenly. It may need a few extra minutes in the oven, so bake until hot and bubbly.
Add Preferred SourceKeto Chicken and Zucchini Casserole
Ingredients
- 2 cups chicken cooked
- 2 cups diced zucchini
- 1 cup heavy whipping cream
- 1 cup ricotta cheese
- 1 cup Italian blend cheese shredded
- 4 ounces cream cheese
- 2 tablespoons fresh basil chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 sundried tomato finely chopped
- 1/4 cup pork panko
- 1 tablespoon butter melted
Instructions
- Preheat your oven to 400-F.
- Combine the cooked chicken, heavy whipping cream, ricotta cheese, Italian blend cheese, cream cheese, zucchini, basil, garlic and onion powder, and sundried tomato in a large bowl until well-mixed.
- Transfer the mixture to a shallow casserole dish – about 8 x 8, and spread it out evenly.
- Combine the melted butter and pork panko in a small bowl until mixed, then sprinkle it over top of the casserole.
- Bake uncovered for about 20 minutes until hot and bubbly.
- Serve and enjoy!
Notes
Recipe Card Tips
- Soften the cream cheese well before mixing. If it’s cold, microwave it in 20-second bursts with the foil wrapper removed.
- Chop the sundried tomato very small so the flavor spreads throughout.
- If the top browns too fast, cover the casserole loosely with foil.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana
- A yummy low-carb double chocolate mug cake
I could eat this every day. It was so good. Even the kiddos loved it!
Loved this! Zucchini season is in full swing here so I have been using it in everything lately, and this casserole was just perfect. Filling but light at the same time! Yum
This casserole is a great way to get your chicken and vegetables in one dish. The zucchini and chicken are cooked well and the flavors blend together nicely. The casserole is also very filling. I would definitely recommend this recipe to others.
This was a great one-pan meal. The whole family enjoyed it!
The ricotta and zucchini combination was a bit hit, even with my kids! And a great way to stay within my macros without feeling deprived.
My middle son loves zucchini. He loved this casserole and little did he know how healthy it was for him. Thanks for the inspiration.