Description
Healthy chicken zucchini bake loaded with tender chicken, fresh zucchini, and melted cheese. Easy one-pan dinner that’s low-carb, keto-friendly, and bursting with flavor.
Ingredients
2 lbs boneless, skinless chicken breasts, cubed 4 medium zucchini, sliced into half-moons 1 cup cherry tomatoes, halved 1 medium onion, diced 3 cloves garlic, minced 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 3 tbsp olive oil 1 tsp Italian seasoning 1/2 tsp paprika Salt and pepper to taste Fresh basil for garnish
Instructions
Preheat your oven to 375°F (190°C). Slice the zucchini into half-moons about ¼-inch thick. Halve the cherry tomatoes.
Lightly grease your baking dish with olive oil. Spread the sliced zucchini evenly across the bottom. Top with shredded chicken, distributing it evenly.
In a bowl, mix together the softened cream cheese, garlic powder, Italian seasoning, salt, and pepper. Dollop this mixture over the chicken and zucchini, then spread it as evenly as possible. It doesn’t need to be perfect.
Scatter the halved cherry tomatoes over the cream cheese layer. Sprinkle mozzarella and Parmesan cheese evenly over the top.
Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and golden brown on top and the zucchini is tender when pierced with a fork.
Let the bake rest for 5 minutes before serving. Garnish with fresh basil if desired. Serve hot.
Notes
Don’t overcook the zucchini in the skillet – it will continue cooking in the oven.
Cut chicken into uniform pieces for even cooking throughout the dish. You can prep this dish ahead and refrigerate before baking.
Feel free to add other vegetables like bell peppers or mushrooms. This recipe is naturally low-carb and gluten-free. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American