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Extreme macro of bubbling browned mozzarella cheese on a Chicken Zucchini Bake.

Chicken Zucchini Bake: The Ultimate Cheesy Low-Carb Comfort Food

This Chicken Zucchini Bake features tender shredded chicken and translucent zucchini rounds smothered in blistered mozzarella cheese. A 30-minute, low-carb dinner that is keto-friendly, gluten-free, and incredibly satisfying for the whole family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 4 large Zucchini Sliced into 1/8-inch rounds (approx 2 lbs/900g)
  • 3 cups Shredded Chicken Cooked (approx 1.5 lbs/680g)
  • 2 cups Mozzarella Cheese Shredded, whole milk (225g)
  • 1/2 cup Parmesan Cheese Grated (55g)
  • 3 tablespoons Olive Oil (45ml)
  • 3 cloves Garlic Minced
  • 1/4 cup Fresh Basil Chopped
  • 1 teaspoon Dried Oregano

Equipment

  • 1 White Ceramic Baking Dish 9x13 inch preferred
  • 1 Mandoline slicer For uniform translucent zucchini rounds

Method
 

Preparation
  1. Slice zucchini into 1/8-inch rounds. Toss with a pinch of salt and let sit for 10 minutes. Pat dry thoroughly with paper towels to remove excess moisture.
  2. In a large bowl, combine shredded chicken, olive oil, minced garlic, oregano, and half of the fresh basil. Toss to coat evenly.
Baking
  1. In a white ceramic dish, layer the zucchini rounds and seasoned chicken asymmetrically. Top with shredded mozzarella and Parmesan cheese.
  2. Bake at 400°F (200°C) for 20 minutes. Finish under the broiler for 2-3 minutes until cheese is blistered and browned.

Notes

Tip 1: Always salt and pat dry the zucchini to prevent a watery bake.
Tip 2: Use a mix of rotisserie chicken for extra flavor and faster prep.