This Easy Cheesy Keto Chicken Zucchini Bake is a flavorful dish packed with tender chicken and fresh zucchini. It’s all topped off with gooey cheese for the win!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini gives this dish a lovely texture. If you can’t find zucchini, yellow squash works well too. You could even use eggplant, but be aware it may alter the flavor a bit.
Chicken: Cooked chicken breast is a must, but feel free to use rotisserie chicken for convenience. You can also substitute turkey or even a plant-based option like chickpeas for a vegetarian meal.
Cheese: Mozzarella is perfect for melting, while Parmesan adds a nice flavor boost. If you’re in a pinch, any melty cheese like cheddar or gouda can work. Just keep in mind their flavors will change the dish slightly!
Heavy Cream: This provides richness, but you can swap it for coconut cream for a dairy-free version. Keep in mind that the taste will be different, but still delicious!
How Can I Ensure My Zucchini Isn’t Soggy?
Zucchini can release a lot of moisture during baking, making it soggy. The trick is to sauté it first to help draw out some of that excess water. Here’s how:
- Chop your zucchini into bite-sized pieces for even cooking.
- Sauté it with salt in a hot skillet until it’s just tender, about 4-5 minutes.
- Let it cool slightly before adding it to your chicken mixture to avoid steaming.
This way, you keep a nice texture in your dish!
How Do I Get a Crispy Topping?
A crunchy topping brings a great contrast to the creamy bake. Here’s how to achieve that:
- Use almond flour for a low-carb option that stays crispy in the oven.
- Don’t skip the butter or olive oil – it helps brown the topping.
- Spread the topping evenly over the mixture for consistent browning.
Keeping an eye on the oven toward the end will help you pull it out at just the right time!
Easy Cheesy Keto Chicken Zucchini Bake
Ingredients You’ll Need:
For the Bake:
- 2 medium zucchinis, chopped into bite-size pieces
- 2 cups cooked chicken breast, chopped or shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a slight kick)
- Salt and black pepper, to taste
For the Topping:
- 1/4 cup almond flour
- 2 tablespoons butter or olive oil
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish requires about 10 minutes of preparation and 25 minutes of baking time, making it a quick and satisfying meal that is ready in roughly 35 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your bake cooks evenly and gets that lovely golden top.
2. Sauté the Garlic:
In a skillet over medium heat, melt the butter or olive oil. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Be careful not to burn it!
3. Cook the Zucchini:
Add the chopped zucchini to the skillet, season with a pinch of salt, and cook for 4-5 minutes. You want it to be slightly tender but still crisp. Once ready, remove it from the heat.
4. Mix the Cheese Mixture:
In a mixing bowl, combine the heavy cream, cream cheese, mozzarella, Parmesan, red pepper flakes (if using), salt, and pepper. Stir everything together until it’s nice and smooth.
5. Combine Chicken and Zucchini:
Add the chopped chicken and sautéed zucchini to the cheese mixture. Stir gently to fully coat everything in that delicious cheese sauce.
6. Transfer to Baking Dish:
Pour the chicken and zucchini mixture into a baking dish or individual oven-safe skillets. Make sure it’s evenly spread out for even cooking!
7. Add the Topping:
Sprinkle the almond flour over the top of the mixture. This will give it a delightful crispy topping when baked.
8. Bake:
Place your dish in the preheated oven and bake uncovered for about 20-25 minutes, or until the topping is golden brown and bubbly.
9. Let It Rest:
Once out of the oven, allow the bake to cool for about 5 minutes. This will help the layers settle a bit before serving.
10. Garnish and Serve:
Top with fresh chopped parsley for a pop of color and freshness. Serve warm and enjoy your comforting, cheesy keto delight!
Enjoy your low-carb, cheesy, and comforting Easy Cheesy Keto Chicken Zucchini Bake!
FAQ for Easy Cheesy Keto Chicken Zucchini Bake
Can I Use Fresh or Frozen Zucchini?
Fresh zucchini is preferred for the best texture, but if you have frozen zucchini on hand, you can use it! Just make sure to thaw and drain any excess moisture to avoid a watery bake.
What Can I Substitute for Almond Flour?
If you don’t have almond flour, you can use crushed pork rinds for a similar crunch, or coconut flour, but use less as it absorbs more moisture. Aim for about half the amount of coconut flour in place of almond flour.
How Do I Store Leftovers?
Store any leftover bake in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the dish up to the baking step, cover it well, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven and bake until heated through and bubbly.
