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!
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.
To make this casserole, you need some chicken breasts. I suggest using boneless and skinless chicken breasts or even chicken breast tenderloins.
For the fresh produce, I just used some zucchini and tomato. If you have some yellow squash, slice it up and use it too!
I spiced it up with some garlic powder, salt, pepper, basil, and oregano. I basically used my favorite Italian spices.
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.
- 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.
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!
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.
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.
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:
- Place the sliced chicken breasts (raw) in the slow cooker.
- Add 1 cup of chicken broth, seasonings, and the diced tomatoes.
- During the last 2 hours of cooking, add the zucchini.
- 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.
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.
Baked Chicken and Zucchini Casserole with Tomato
- 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
- 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.
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 )
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.