Keto Zucchini Bake With Chicken
This keto zucchini bake is packed with cheese and chicken and is a super easy meal that you can make-ahead and keep in the freezer.
Servings 5 people
Calories 215kcal
Equipment
- casserole dish
Ingredients
- 1 1/2 pounds Boneless Skinless Chicken Breasts cut into bite-sized pieces
- 2 medium Zucchini chopped
- 1/2 medium Onion diced
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1/4 cup Chicken Broth
- 1 cup Heavy Whipping Cream
- 1/3 cup Parmesan Cheese
- 1/2 tsp Italian Seasoning
- 2 tsp Garlic minced
- 1 cup Mozzarella Cheese shredded
Instructions
- Preheat the oven to 350 degrees.
- Heat the olive oil in a skillet over medium high heat.
- Add the chicken and onion to the skillet, and season with salt and pepper to taste. Saute until the chicken is mostly cooked through, and the onion is becoming tender.
- Stir in the zucchini and cook until the chicken is completely done. Remove the mixture and set aside.
- Lower the heat to medium and add the butter to the same skillet.
- Mix in the garlic and saute for 30 seconds.
- Stir in the chicken broth, heavy whipping cream, Italian seasoning and salt and pepper to taste. Simmer until the sauce has thickened.
- Add the parmesan cheese to the sauce and stir to combine.
- Place the meat and vegetable mixture in a well greased 9x9 baking dish.
- Pour the sauce over the mixture and stir to combine.
- Sprinkle the mozzarella cheese on top.
- Bake for 20 minutes and let rest 10 minutes before serving.
Notes
Calories: 215
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.