Keto Cheesy Chicken Zucchini Bake
Yield: 6 servings
Prep time: 20 minutes
Bake time: 25–30 minutes
Oven temperature: 375°F (190°C)
Approximate Macros (Per Serving)
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Calories: 420–480
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Protein: 35–40g
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Net Carbs: 4–5g
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Fat: 30–35g
(Macros vary based on cheese and cream used.)
Ingredients
Main Base
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2 large zucchinis, sliced into half-moons (about 4 cups)
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2½ cups cooked chicken breast, shredded or diced
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1 tablespoon olive oil
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3 cloves garlic, minced
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1/2 small onion, finely diced (optional; adds ~1g net carb per serving)
Creamy Keto Cheese Sauce
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6 oz full-fat cream cheese, softened
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1/2 cup heavy cream
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1/2 cup sour cream
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1 1/4 cups shredded mozzarella (divided)
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3/4 cup shredded sharp cheddar
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1/3 cup grated Parmesan
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1 teaspoon Italian seasoning
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1/2 teaspoon paprika
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper
Optional Add-Ins (All Keto-Friendly)
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1/2 cup cooked, crumbled bacon
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1/2 cup sautéed mushrooms
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1 cup fresh spinach
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1/4 teaspoon red pepper flakes
Instructions
1. Remove Excess Moisture from Zucchini
This step prevents a watery casserole.
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Place sliced zucchini in a colander.
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Sprinkle lightly with salt.
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Let sit 15 minutes.
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Pat very dry with paper towels.
Optional for extra moisture control:
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Lightly sauté zucchini in a dry skillet for 3–4 minutes to release additional water.
2. Preheat Oven
Preheat oven to 375°F (190°C).
Grease a 9×9-inch or similar baking dish.
3. Sauté Aromatics
In a skillet over medium heat:
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Add olive oil.
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Cook onion 3–4 minutes until soft (if using).
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Add garlic and cook 30 seconds.
Remove from heat.
4. Make the Keto Cheese Sauce
In a large mixing bowl combine:
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Cream cheese
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Heavy cream
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Sour cream
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1 cup mozzarella (reserve 1/4 cup for topping)
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Cheddar
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Parmesan
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Italian seasoning
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Paprika
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Salt and pepper
Mix until smooth and fully combined.
5. Assemble the Bake
Add to the cheese mixture:
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Cooked chicken
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Zucchini
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Sautéed onion and garlic
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Optional add-ins
Mix thoroughly until everything is evenly coated.
Transfer mixture to prepared baking dish.
Sprinkle remaining mozzarella on top.
6. Bake
Bake uncovered for 25–30 minutes until:
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Hot and bubbling
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Cheese is melted and lightly golden
For a golden crust:
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Broil 2–3 minutes at the end (watch carefully).
Let rest 10 minutes before serving so the casserole sets.
Texture & Flavor Notes
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Heavy cream and full-fat cream cheese create thick, rich sauce without flour.
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Mozzarella provides stretch; cheddar adds sharpness.
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Parmesan deepens savory flavor.
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Removing zucchini moisture ensures creamy — not watery — results.
Storage
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Refrigerate up to 4 days.
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Freeze up to 2 months (best without zucchini pre-sauté step if freezing).
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Reheat at 350°F (175°C) until warmed through.
