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Home / Recipes / Keto Dinners

Baked Chicken and Zucchini Casserole with Tomatoes

By Lisa MarcAurele · Jul 6, 2020 · 90 Comments

95.0K shares
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chicken zucchini casserole recipe
chicken zucchini casserole recipe
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Here is a delicious low-carb baked chicken and zucchini casserole dish with tomatoes. It's made extra special with some mozzarella cheese melted on top!

chicken and zucchini casserole bake recipe cover image
Article Index
  • Ingredients Needed For Zucchini Casserole
  • How To Make Low-Carb Zucchini Chicken Casserole
  • What To Serve With Chicken and Zucchini Casserole
  • Frequently Asked Questions About Chicken and Zucchini Casserole
  • Baked Chicken and Zucchini Casserole With Tomatoes!
  • Other Casserole Recipes To Try
  • Recipe

I've always liked the taste of zucchini with tomato. I usually fry the chicken separately and serve the vegetables on the side.

This time, I decided to combine them together into a casserole dish and put some melted mozzarella cheese on top.

This low carb baked chicken and zucchini casserole with tomatoes is a delicious dish that is sure to please!

Ingredients Needed For Zucchini Casserole

To keep things simple, I used just a handful of whole ingredients. All of the exact ingredient amounts are in the recipe card at the bottom of this post.

Chicken

To make this casserole, you need some chicken breasts. I suggest using boneless and skinless chicken breasts or even chicken breast tenderloins.

Vegetables

For the fresh produce, I just used some zucchini and tomato. If you have some yellow squash, slice it up and use it too!

Seasoning

I spiced it up with some garlic powder, salt, pepper, basil, and oregano. I basically used my favorite Italian spices.

Cheese

Then, I topped it with mozzarella cheese because it has the best melting consistency. You can easily swap this out for your favorite cheese.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.

Quick Tips:

  • If you buy thick chicken breasts from the store, slice them really thin. This will help the chicken cook faster and more evenly. This is also why I prefer to buy chicken breast tenders, they are already thin.
  • If you add different veggies to it, just chop them up really small (or slice them really thin). This will help them all bake evenly so that you don't have some crispy or raw pieces and some really cooked and smooshy ones.

How To Make Low-Carb Zucchini Chicken Casserole

All of the exact steps for this recipe are in the printable recipe card at the bottom of this post. First, here is an overview of the recipe along with some photos of the process.

Brown The Chicken Breasts

For this recipe, I sliced chicken breasts thin, added seasoning, and then browned them up in a skillet.

Layer them out in your casserole dish.

preparing chicken for the casserole

Cook Up All Of The Veggies

After I cooked the chicken breast on the stove, I placed them in the casserole dish. Then, I sauteed the zucchini and tomatoes in the skillet.

After both are cooked up nicely, I added the veggies to the casserole dish!

preparing the zucchini for the casserole

Add Cheese And Bake

Top it all with some mozzarella cheese and just bake it until the cheese melts all over the casserole.

The cheese makes this yummy chicken and zucchini casserole extra special. And, it really gives the dish an added flavor boost!

It's kind of like a chicken pizza without the crust.

You'll want to be sure to bake this low carb chicken with zucchini and tomatoes until it's nice and brown. I find it has the best flavor when baked golden.

chicken and zucchini bake in casserole pan

What To Serve With Chicken and Zucchini Casserole

Since this has such a mild and classic flavor, it goes with just about anything you can think of as a side dish. Since it already has zucchini and tomatoes in it, this is a complete meal all on its own.

A few other low-carb sides will make this feel like a feast. Since this dish has Italian seasonings, it will taste really good with some oven-roasted asparagus that also has some mild flavors.

If you like mashed potatoes, serve this casserole with some mashed turnips or garlic cauliflower mash. Both of them taste a lot like mashed potatoes but with less than 9g net carbs per serving!

After dinner, serve a sweet and low-carb dessert. One slice of coconut key lime pie only has 2 grams of net carbs.

Frequently Asked Questions About Chicken and Zucchini Casserole

Before we get to the recipe, I wanted to answer some questions people have about my baked chicken and zucchini casserole.

Can I make this casserole in the crockpot?

Yes, it's really easy to turn this into a slow cooker meal. You don't have to precook anything, either.

To make this in the slow cooker, just follow these steps:

  1. Place the sliced chicken breasts (raw) in the slow cooker.
  2. Add 1 cup of chicken broth, seasonings, and the diced tomatoes.
  3. During the last 2 hours of cooking, add the zucchini.
  4. Before you serve it, sprinkle some mozzarella cheese on top.

That's it! I prefer it in the oven because it bakes it to a delicious golden brown, but the slow cooker also works in a pinch.

How do you store leftovers?

Leftovers don't last very long, this recipe really tastes the best fresh out of the oven. Store leftovers in an airtight container in the refrigerator. They will last up to 3 days.

Can I use squash instead of zucchini?

Yes, you can use yellow squash instead of zucchini. In fact, if you really want to save time, you can even steam some frozen zucchini and then bake that with your chicken and cheese.

Can I make this without tomatoes?

Yes, you can leave out the tomatoes! That won't change the end result enough to make a difference.

What cheese can I use instead of mozzarella?

I think the mozzarella really melts the best and has a mild flavor so that the rest of the ingredients stand out more. You can also use sharp cheddar too if that's what you have. I can see that tasting just as good.

Baked Chicken and Zucchini Casserole With Tomatoes!

My family loved this chicken and zucchini casserole meal so much that I'm going to have to put the dish on our regular rotation. It really does have a wonderful flavor and is fairly easy to prepare.

Not to mention, the ingredients are super easy to find!

If you love chicken, you may also want to check out the low carb chicken casserole recipe collection I put together here. You will find more winning chicken dinners there to keep your family off carbs.

And, if you'd like a quick and easy chicken skillet dish, our favorite is Filipino Adobo Chicken. My kids always finish it off so there are rarely leftovers. I like to make that recipe with chicken thighs, but breast meat could also be used.

cut serving of chicken and zucchini bake on white plate

Other Casserole Recipes To Try

If you enjoyed this zucchini casserole recipe, then you will love my other low-carb one-pan dishes too. These are some of my favorites:

  • Keto Chicken Cordon Bleu Casserole is super cheesy and has all your favorite French spices in it.
  • Keto Pepper Steak is a takeout favorite that you can serve with cauliflower rice.
  • Mexican Zucchini And Ground Beef Skillet has lots of spice and heat - it's perfect on taco Tuesday!
  • Cabbage Lasagna has lots of cheesy layers, just like the pasta version.
  • Chicken And Shrimp Stir Fry is packed with nutrients with crispy broccoli and zesty Asian sauces.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

chicken and zucchini casserole bake

Baked Chicken and Zucchini Casserole with Tomato

4.60 from 75 votes
Chicken with zucchini and tomatoes is a great combination. Make it extra special with some mozzarella cheese melted on top. This low carb dish is delicious.
Prep Time:10 minutes mins
Cook Time:28 minutes mins
Total Time:38 minutes mins
Course: Main Course
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 4 servings
Calories: 235

Video

Ingredients

  • 2 boneless chicken breasts
  • 1 Tablespoon olive oil
  • dash garlic powder
  • dash salt
  • ½ teaspoon basil
  • dash pepper
  • ½ teaspoon oregano
  • 1 small zucchini
  • 1 medium tomato diced
  • ½ cup mozzarella cheese

Instructions

  • Butterfly slice each chicken breast in half to make four thin pieces. Season with garlic powder, salt and pepper. Brown chicken slices on each side in olive oil, about 2-3 minutes per side. Place in medium baking dish.
  • Saute zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt and pepper. Cook an additional 2-3 minutes. Pour over chicken.
  • Cook in 325 degrees F oven for 20 minutes. Top with mozzarella cheese. Bake an additional 5 minutes.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 235 | Carbohydrates: 2g | Protein: 36g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 99mg | Sodium: 192mg | Potassium: 88mg | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 6.6mg | Calcium: 80mg | Iron: 0.2mg

Additional Info

Net Carbs: 2 g | % Carbs: 4.5 % | % Protein: 80.4 % | % Fat: 15.1 % | SmartPoints: 5
Values
Array
(
    [serving_size] => 1
    [calories] => 235
    [carbohydrates] => 2
    [protein] => 36
    [fat] => 3
    [saturated_fat] => 3
    [polyunsaturated_fat] => 3
    [monounsaturated_fat] => 3
    [cholesterol] => 99
    [sodium] => 192
    [potassium] => 88
    [sugar] => 1
    [vitamin_a] => 150
    [vitamin_c] => 6.6
    [calcium] => 80
    [iron] => 0.2
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

Updated on February 11, 2021, with new images and additional recipe information. First published on August 18, 2010.

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Comments

  1. John R.

    August 02, 2025 at 8:13 pm

    I did everything the same except I added sliced baby portobellas and sliced red onion with the zucchini and sauteed them all together. It was delicious! Thank you for the recipe.

    Reply
  2. AC installation in Maricopa County

    May 24, 2024 at 10:06 pm

    I used to be very pleased to seek out this net-site.I wished to thanks in your time for this glorious read!! I undoubtedly having fun with each little bit of it and I have you bookmarked to check out new stuff you weblog post.

    Reply
  3. Claudia Green

    January 11, 2023 at 7:34 pm

    4 stars
    Very good but did make some changes. Baking thin chicken breasts 20 minutes after browning seemed like way too long. After browning I removed them from the skillet then added the zucchini and tomato and spices as the recipe directs; then simply added the chicken back in, covered the skillet and it was done in 10 minutes. One less dish to clean!

    Reply
    • Amy

      December 29, 2024 at 7:17 pm

      I changed this a bunch because of what I had on hand. Used deli chicken cut up, about 3 c., 1 medium zucchini cubed. Used a can of drained tomatoes & drained black beans. Added 1/2 c cooked onion. Used 1 t basil, 1 t oregano, 1 t basil, 1 t paprika, 1 t cumin. 1/2 c plain yogurt & grated Mexican cheese. It was VERY GOOD!! Thanks for basics I started with!

      Reply
  4. Lisa

    August 14, 2022 at 7:38 pm

    5 stars
    I am going to make this tomorrow night with cheddar cheese

    Reply
  5. Sandy

    January 15, 2022 at 5:32 pm

    5 stars
    I absolutely love this dish! I have to admit though, I always use way more zucchini than the recipe calls for because I love zucchini. I’m having it for dinner tonight and can hardly wait. It is definitely YUM!

    Reply
  6. Angela

    August 06, 2021 at 3:03 pm

    5 stars
    Yummy

    Reply
  7. sandra phillips

    May 07, 2021 at 3:24 pm

    addition to previous comment..i served it over rice, but riced cauliflower would work just as well

    Reply
  8. sandra phillips

    May 07, 2021 at 3:23 pm

    5 stars
    i pan fried the chicken til brown, removed from pan, sauted onions in the oil, added in the sliced zucchini and diced tomato. cooked about 5 mins, added the chicken back, put the lid on and simmered for about 10 mins. removed the lid and sprinkled on the cheese, turned off the heat and covered it for about 5 mins to melt the cheese. turned out awesome and a bit quicker and only used one pan.

    Reply
    • Lisa MarcAurele

      May 08, 2021 at 9:15 am

      Great idea! Thanks for sharing that tip.

      Reply
  9. Jennifer

    March 15, 2021 at 6:25 pm

    This was amazing...just added basil!

    Reply
  10. Heather

    March 07, 2021 at 8:53 am

    Hi! This looks delicious! I would like to know exactly the crockpot way to make it. Is it cooked on high or low and how long? Thanks so much!

    Reply
    • Lisa MarcAurele

      March 08, 2021 at 11:25 am

      I've used a casserole crock pot with it on high for 3 to 4 hours then I add the cheese and place in the oven to melt the cheese.

      Reply
      • Rosie

        April 01, 2021 at 10:33 am

        Hi I,m still learning the bee Keto lifestyle and was wondering if I can use a cup of frozen broccoli. Can you please tell me if the net carbs increase and how much. Thank you Rosie

      • Lisa MarcAurele

        April 01, 2021 at 1:48 pm

        You can use frozen broccoli if you'd like instead of zucchini. 1 small zucchini is usually a little over a cup. A small zucchini has about 1.5g net carbs while a cup of broccoli has about 6g net carbs. So it will increase about 1.1g net carbs per serving.

  11. Lisa ward

    November 08, 2020 at 10:23 am

    5 stars
    Prepped this recipe this morning for dinner tonight and lunches during the week. had some zucchini in the fridge that needed to be used up. I snuck a taste and it was awesome!! The nutritional stats on this are great!! It is an absolutely delicious high protein low carb meal. I have made several recipes on your site and have loved each and every one of them. Thank you for helping make healthy eating delicious!!

    Reply
  12. Rebecca

    October 05, 2020 at 6:52 pm

    I am making this tonight for a woman who is having surgery but they won’t be eating it till Thursday can it be frozen or should I cook it and have them put it in their fridge raider till Thursday how long will it stay OK

    Reply
    • Lisa MarcAurele

      October 06, 2020 at 9:06 am

      It should last about 5 to 7 days after it's cooked in the refrigerator. I recommend that over freezing.

      Reply
  13. CAREN

    August 07, 2020 at 10:43 pm

    5 stars
    Excellent recipe! Cooked tonight for hubby and me and doubled it for another meal. Loved it!!

    Reply
  14. Guy B

    July 20, 2020 at 8:34 pm

    5 stars
    Quick and easy delicious recipe. I add different things it is so versatile mushrooms, onion, red pepper just a great meal.
    Thanks Chris S. for bringing this winner to our attention.

    Reply
  15. Amy Rob

    June 21, 2020 at 9:05 pm

    4 stars
    Super simple and quick to fix… I did a little substitution however… I spiced it up with salt pepper onion and garlic and just a little Cayenne pepper to give it a little kick and it was absolutely fantastic!

    Reply
  16. Diane B

    June 04, 2020 at 1:29 pm

    5 stars
    My daughter made this last night. It was very easy and it was delicious!! Definitely will make a lot more !!!

    Reply
  17. Annette Rathgeber

    May 19, 2020 at 5:29 pm

    4 stars
    This was a quick and easy recipe. I will definitely make it again. You have to be careful to not overcook on the skillet or the chicken will dry out. Otherwise this was perfect.

    Reply
  18. Chandra Olivas

    May 07, 2020 at 8:27 pm

    5 stars
    Delicious and easy! I add some crushed red pepper because we like it spicy!

    Reply
  19. Gayle

    January 30, 2020 at 8:11 pm

    5 stars
    DElicious! One of the easiest low carb recipes

    Reply
  20. Peggy

    September 13, 2019 at 3:42 pm

    5 stars
    Looks delicious am widowed trying to cut back to a one person healthy meal

    Reply
  21. Alicia

    September 08, 2019 at 7:33 pm

    Simply Delicious way to use Fresh items in a Garden. You make me want to Plant some more.) I opt for Lemon Juice sub. the Oil. Works well on any Diet, maybe with Dairy Free Cheese. I love this site, came across while looking for Keto Recipes. I will be stopping by often.)

    Reply
  22. Maria

    August 24, 2019 at 7:32 pm

    5 stars
    Delicious and easy! Have even made it with canned tomato when that was all I had.

    Reply
  23. Linda

    August 13, 2019 at 6:47 pm

    This recipe is delicious. Will for sure make it again.

    Reply
  24. Jim

    July 28, 2019 at 7:44 pm

    This chicken was delicious! Thank you for sharing a very tasty recipe!

    Reply
  25. Cathe

    July 28, 2019 at 4:25 pm

    I see the nutrition values are listed. what is the fiber? how many grams? Please

    Reply
    • Lisa MarcAurele

      July 28, 2019 at 5:38 pm

      If it is not shown, it means it was calculated to be zero.

      Reply
  26. Delia J. Senft

    July 22, 2019 at 4:30 pm

    Can not wait to try! Sounds delicious!!

    Reply
  27. Karen

    July 21, 2019 at 5:58 am

    Going to try this week. I think I'll serve on top of cauliflower rice to soak up some of the good juice I'm seeing in the baking dish!

    Reply
  28. Janice Ward

    July 09, 2019 at 6:07 pm

    Very good!

    Reply
  29. Sandra

    June 14, 2019 at 8:24 pm

    5 stars
    Wonderful but next time I would add onions.

    Reply
    • Karen

      July 21, 2019 at 5:59 am

      Great idea!

      Reply
  30. Linnie Buhman

    June 05, 2019 at 4:25 pm

    5 stars
    so easy! and you can make for one just as easy as making it for a whole family. This is definitely going to be something I will make regularly

    Reply
  31. MARY ODEA

    May 28, 2019 at 9:12 pm

    5 stars
    my husband and I loved this dish

    Reply
  32. John Chandler

    May 28, 2019 at 6:11 pm

    Looks fantastic, on a low carb diet, will definitely try.

    Reply
  33. Deborah Widener

    May 28, 2019 at 9:50 am

    I tried this recipe it’s truly yummy, looking for wards to others to come...

    Reply
  34. Angi

    May 27, 2019 at 2:39 pm

    It doesn’t tell how many servings it makes

    Reply
    • Lisa MarcAurele

      May 27, 2019 at 7:16 pm

      It's at the top of the recipe card... "4 servings"

      Reply
  35. mary

    May 26, 2019 at 8:51 pm

    I am trying to eat more of these type recipes & would love to read more of them from you .. tks Mary

    Reply
    • Lisa MarcAurele

      May 27, 2019 at 8:29 am

      You might like some of my other low carb casserole recipes too.

      Reply
  36. Gabi

    May 26, 2019 at 7:53 pm

    3 stars
    This was very bland. We added a sauce on the side which gave it a good flavor. I would make it again but would not cook the chicken ahead. I would cook the zucchini though. I will try diced tomatoes instead of grease.

    Reply
  37. Lauralee

    May 26, 2019 at 5:41 pm

    How long do you cook the chicken on each side in the pan first? I don’t want to dry it out or over cook it

    Reply
    • Lisa MarcAurele

      May 27, 2019 at 8:27 am

      It's about 2-3 minutes per side.

      Reply
  38. Mary

    May 26, 2019 at 3:49 pm

    I made this recipe tonight. It was light and tasty. My husband wants a bed of rice or potato scallops next time; me I would add a salad with fruit. Thanks

    Reply
  39. Heather Gyecsek

    March 21, 2019 at 6:43 pm

    Just tried this tonight! Awesome! Definitely on the list of chicken dishes to make agsin+!

    Reply
  40. Ella Brackett

    September 08, 2018 at 10:15 pm

    5 stars
    This was delicious! A new "go to" for this time of year when we have lots of zucchini and tomatoes from the garden. I added chopped onion to the zucchini, and sprinkled fresh basil when I took it out of the oven, but otherwise, pretty much followed the recipe. Didn't measure any of the spices, just sprinkled on. Thanks!

    Reply
    • Lisa

      September 09, 2018 at 8:59 am

      My pleasure Ella! It's a great way to use those fresh garden produce.

      Reply
  41. Ashley

    August 19, 2018 at 9:58 pm

    5 stars
    I added black beans and corn and used stewed tomatoes with jalapeno. Came out soo good.

    Reply
    • Lisa

      August 20, 2018 at 6:13 am

      Those are good adds if not worried about carbs.

      Reply
  42. Jeanette

    August 19, 2018 at 9:04 pm

    Hi, at the end of the recipe it shows 4g carbs but the nutritional analysis says 2g carb. Can you let me know which is correct. Thank you

    Reply
    • Lisa

      August 20, 2018 at 6:15 am

      Notes are carried over from an old calculation. Deleted that since it's in the label.

      Reply
  43. Rosie

    August 06, 2018 at 8:01 pm

    I added onion And squash in it...super yummy

    Reply
    • Lisa

      August 06, 2018 at 8:59 pm

      Sounds tasty!

      Reply
  44. Sara Foodie

    July 20, 2018 at 5:53 pm

    Just made this for the first time and it was delicious! I added noodles and marinara for my non-dieting people in the home! So yummy, highly recommend.

    Reply
    • Lisa

      July 22, 2018 at 3:44 pm

      Great idea for getting more servings out of the dish!

      Reply
  45. Peggy

    May 22, 2018 at 6:14 pm

    Do I cover in oven?

    Reply
    • Lisa

      May 23, 2018 at 5:37 am

      I don't cover it.

      Reply
  46. Leah

    April 04, 2018 at 7:20 am

    Huge fan of your work! What size pan did you use?

    Reply
    • Lisa

      April 05, 2018 at 8:26 am

      I use a regular 9x13-inch pan.

      Reply
  47. Steve

    January 30, 2018 at 12:06 am

    5 stars
    Mmmm.... good and REAL easy!!. I used 2 fresh tomatoes from the garden which increased the moisture and helped keep the chicken moist. I also used quite a large courgette (zucchini) from the garden.
    Before frying the courgette, I sautéd a small red onion with garlic. Added fresh basil, oregano and parsley. Plenty of seasoning too! It's a great dish topped off with the mozzarella. Thanks.

    Reply
  48. Mandy Smith

    January 10, 2018 at 9:57 pm

    5 stars
    This was so delicious. I'm not a big great tomato fan, and almost used a can of roasted tomatoes, but decided to use other fresh veggies I had on hand. I used onion and red bell pepper with The zucchini. The rest of the recipe I followed exactly and it was one of the best dinners I've made in a long time. And super easy too. I served it with homemade mashed potatoes. Delicious dinner!!!

    Reply
  49. mayra talamantez

    December 14, 2017 at 7:36 pm

    5 stars
    Very delicious and tasty dish!!! Will definitely make it again and plus I will score big with the in-laws if I make it for them lol thanks for the easy recipe, made it exactly as it's posted. The oregano tasted very good!

    Reply
  50. Lea

    November 02, 2017 at 5:55 am

    4 stars
    Just made this recipe; fabulous! The instructions were very clear and I followed them exactly. It worked perfectly. The only Step I added was that I lightly scored the raw chicken breasts and marinated them. Thank you so much!

    Reply
    • Lisa

      November 02, 2017 at 5:56 am

      Glad it worked out. Scoring the chicken does help with marinating.

      Reply
  51. Lisa Schwall

    September 26, 2017 at 9:21 pm

    5 stars
    came out awesome, I use all my tomatoes an zucchini from my garden, I added in a little fresh basil and oregano. Came out pefect

    Reply
    • Lisa

      September 27, 2017 at 1:06 pm

      Awesome! It is a wonderful way to use the garden veggies.

      Reply
  52. Sarah

    September 18, 2017 at 5:14 am

    5 stars
    Hey, thanks for the ideas, could you freeze this ? Or how long could it keep in the fridge ?

    Reply
    • Lisa

      September 18, 2017 at 3:51 pm

      The zucchini might get mushy if frozen. It should keep in the fridge for about a week or so.

      Reply
  53. Sherry Z

    September 10, 2017 at 9:03 am

    5 stars
    Wondering, can it be freezer?

    Reply
    • Lisa

      September 10, 2017 at 3:28 pm

      The zucchini might get mushy in the freezer, but other than that, it should be okay.

      Reply
  54. Sherry Z

    September 10, 2017 at 9:02 am

    5 stars
    Made this last night, super easy and super yummy! I didn't have any mozzarella cheese so I used Colby jack cheese.

    Reply
    • Lisa

      September 10, 2017 at 3:29 pm

      Colby jack is a great cheese to use too!

      Reply
  55. Kat

    September 06, 2017 at 10:46 pm

    4 stars
    It was good. I used Fresh Garden Tomatoes. I think fire-roasted would also be delicious. I think the next time I make it I will either or Shred the chicken

    Reply
    • Lisa

      September 07, 2017 at 9:01 am

      Great ideas!

      Reply
  56. Felisa

    August 27, 2017 at 7:37 pm

    5 stars
    Very easy, very tasty, very healthy. I wouldn't change the recipe at all!

    Reply
    • Lisa

      August 28, 2017 at 7:46 am

      Thanks for the review!

      Reply
  57. Karen

    August 22, 2017 at 3:07 pm

    I'm new at this. Did you use 1 lb chicken?

    Reply
    • Lisa

      August 22, 2017 at 5:08 pm

      Yes. Two boneless chicken breasts are about 16 ounces or 1 pound.

      Reply
  58. Christine

    July 15, 2017 at 8:35 pm

    Well my dear child ate seconds of this (including eating the zucchini). So thank you!
    I subbed the tomato and herbs for a can of fire-roasted diced tomatoes with oregano & basil. Added red pepper flakes.

    Reply
    • Lisa

      July 16, 2017 at 7:24 am

      Love the added spice!

      Reply
  59. Angie

    March 10, 2017 at 1:14 pm

    I struggle with finding low carb recipes my finicky husband will like...he has a rather unadventurous palate. I'm going to make this dish for dinner tonight and will report the outcome (I'm sure I'll love it...what's not to love)!

    Reply
    • Lisa

      March 10, 2017 at 3:36 pm

      I'm glad I'm not the only one dealing with a picky hubby. Mine has eased up a bit because he knows the low carb dishes are much healthier for him.

      Reply
  60. Linda

    June 07, 2016 at 5:27 pm

    I just made this today and it was absolutely delicious!!! I will definitely make this again! You are a wonderful cook. Thank you for sharing!!

    Reply
    • Lisa

      June 07, 2016 at 5:32 pm

      Thanks Linda! Glad you liked it.

      Reply
  61. Brenda

    August 27, 2010 at 2:32 am

    Hi,
    I love anything that looks like it came from a gourmet restaurant and this dish looks like it belongs at Olive Gardens. Thank you for the recipe I hate a lot of zucchinis and I don't know what to do with them.
    -Brenda

    Reply
4.60 from 75 votes (44 ratings without comment)

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