Keto Zucchini, Mushroom and Chicken Casserole

This casserole combines sautéed mushrooms, sliced zucchini and shredded chicken in a heavy cream sauce, topped with mozzarella and Parmesan and baked until bubbly and golden. Only the mushrooms and garlic are cooked on the stove. Everything else is mixed in a bowl, put in a 9×13-inch dish and baked for 25 to 30 minutes at 375°F (190°C).

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Prep takes 15 minutes and cooking takes 30, so it is ready in 45 minutes. The recipe serves 6, and the card lists 4 grams of carbohydrates per serving.

What Goes in the Dish

Amounts are in the recipe card at the bottom. Here is what each ingredient does.

• Zucchinis (2 medium, sliced): the fresh vegetable base. Choose firm ones.
• Mushrooms (8 ounces, sliced): an earthy flavor and a meaty texture. Pick plump ones.
• Cooked chicken (2 cups, shredded): the protein. Rotisserie chicken is a good shortcut.
• Heavy cream (1 cup): binds everything into a creamy sauce.
• Mozzarella (1 cup, shredded) and Parmesan (1/2 cup, grated): mozzarella melts into a gooey layer, and Parmesan adds a sharp, nutty flavor.
• Garlic (2 cloves, minced), Italian seasoning (1 teaspoon), salt (1/2 teaspoon) and pepper (1/4 teaspoon): the seasoning.
• Olive oil (2 tablespoons): for sautéing the mushrooms.
• Fresh parsley, chopped: for garnish.

Cooking It

Heat the oven to 375°F (190°C). Slice the zucchinis and mushrooms and shred the chicken first, so everything is ready.

Heat the olive oil in a large skillet over medium heat and sauté the mushrooms for about 5 minutes, until soft. Add the garlic and cook for another minute.

In a large bowl, combine the chicken, the sautéed mushrooms, the zucchini, the cream, Italian seasoning, salt and pepper. Mix well so everything is evenly coated. Spread the mixture in a greased 9×13-inch baking dish and sprinkle the mozzarella and Parmesan over the top.

Bake for 25 to 30 minutes, until the cheese is bubbly and golden brown. Let it cool for a few minutes, then garnish with parsley and serve warm.

Tips

• Watch the cheese. If it browns too quickly, cover the dish loosely with aluminum foil.
• Make it ahead. The casserole can be assembled in advance and kept in the refrigerator for up to 2 days, then baked when you want it.
• Adjust the seasoning. A pinch of red pepper flakes adds heat, and fresh basil or thyme on top just before serving adds freshness.
• Swap the cheese. Cheddar or gouda can join the mozzarella and Parmesan.

Ways to Change It

• Other protein: cooked ground turkey, beef or shredded pork in place of the chicken, or cooked bacon or sausage mixed in.
• More vegetables: spinach, bell peppers or broccoli, stirred in with the zucchini.
• Heat: diced jalapeños or red pepper flakes.
• Other cheeses: sharp cheddar for tang or goat cheese for richness.
• Herbs: chopped fresh basil, thyme or rosemary.
• Dairy-free: use coconut cream in place of the heavy cream and a dairy-free cheese.
• Crunchy top: crushed pork rinds or almond flour mixed with melted butter, sprinkled on before baking.

What to Serve With It

Cauliflower rice soaks up the creamy sauce. Garlic butter green beans, roasted Brussels sprouts or steamed broccoli with melted cheese are easy vegetable sides, and a salad of mixed greens and cherry tomatoes with a tangy vinaigrette adds crunch. To drink, sparkling water with lemon or iced herbal tea.

Nutrition

One serving has approximately 320 calories, 20 grams of fat (10 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 30 grams of protein and 500 milligrams of sodium.

FAQ

Can I make it ahead of time?

Yes. Assemble it a day in advance, cover it tightly with plastic wrap or aluminum foil and refrigerate. Bake when you are ready.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days.

How should it be reheated?

Put it in a 350°F (175°C) oven for about 15 to 20 minutes, until heated through. Individual portions can go in the microwave.

Can I freeze it?

Yes, before baking. Assemble it in a freezer-safe dish, cover tightly and freeze for up to 2 months. Thaw it in the refrigerator overnight before baking.

Can I use a different protein?

Ground turkey or beef works, and so does shredded rotisserie chicken.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us