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Cheesy Keto Chicken Zucchini Casserole
Lily

Cheesy Keto Chicken Zucchini Casserole

This lazy keto casserole stars juicy chicken, tender zucchini, and gooey cheddar — comfort food with zero guilt. Low-carb, high-flavor, and stupidly simple.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Keto
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded (rotisserie recommended)
  • 3 medium zucchinis, sliced into half-moons
  • 1.5 cups shredded cheddar cheese (or Mexican blend)
  • 0.5 cup heavy cream
  • 1 tsp garlic powder
  • salt and pepper, to taste

Equipment

  • oven
  • baking dish
  • knife for slicing zucchini
  • mixing bowl (optional)
  • measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F. This isn’t a suggestion—cold ovens lead to sad casseroles.
  2. Toss zucchini and chicken in a baking dish. Channel your inner artist—layer it pretty or dump it in.
  3. Pour heavy cream over everything. Think of it as the casserole’s spa day.
  4. Season like you mean it. Garlic powder, salt, pepper—give it personality.
  5. Top with cheese like it’s a TikTok trend. No cheese left behind.
  6. Bake for 25–30 minutes. Wait until the top is golden and bubbly—patience, grasshopper.

Notes

Double the batch and freeze half for future you. Avoid mushy zucchini by not overbaking. Grate your own cheese for perfect melt. Add jalapeños or spinach to flex your flavor muscle. Ground turkey or bacon make great subs for chicken.