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 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.
For this recipe, I sliced chicken breasts thin, added seasoning, and then browned them up in a skillet. Then, I cooked up some sliced zucchini with tomatoes and spices.
It may seem like a little extra work to cook these up separately before baking. But, I think the resulting dish is better by doing it this way.
This is also a great way to use up the garden zucchini and tomatoes. We always have an abundant supply at this time of year.
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.
I don’t know how people go dairy-free. It would be really difficult for me to give up cheese. Now, those who are lactose-intolerant have the pain issue. I’d need some serious pain to give up cheese and ice cream.
Is there a good dairy-free alternative to cheese? If there is, I suppose it wouldn’t be so bad. I have had some success making dairy-free ice cream from coconut cream. So, it’s really the cheese that keeps me eating dairy.
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.
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.
So, pick up these staples on your next grocery trip if you don’t already have them in the refrigerator. It’s a family friendly chicken dish that’s sure to become a regular.
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’s rarely leftovers. I like to make that recipe with chicken thighs, but breast meat could also be used.
Baked Chicken and Zucchini Casserole with Tomatoes
Baked Chicken and Zucchini Casserole with Tomato
Ingredients
- 2 boneless chicken breasts
- 1 Tablespoon olive oil
- dash garlic powder
- dash salt
- dash pepper
- 1 small zucchini
- 1 medium tomato , diced
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 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. Place in medium baking dish.
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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.
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Cook in 325 degrees F oven for 20 minutes. Top with mozzarella cheese. Bake an additional 5 minutes.
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Ella Brackett says
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!
Lisa says
My pleasure Ella! It’s a great way to use those fresh garden produce.
Ashley says
I added black beans and corn and used stewed tomatoes with jalapeno. Came out soo good.
Lisa says
Those are good adds if not worried about carbs.
Jeanette says
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
Lisa says
Notes are carried over from an old calculation. Deleted that since it’s in the label.
Rosie says
I added onion And squash in it…super yummy
Lisa says
Sounds tasty!
Sara Foodie says
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.
Lisa says
Great idea for getting more servings out of the dish!
Peggy says
Do I cover in oven?
Lisa says
I don’t cover it.
Leah says
Huge fan of your work! What size pan did you use?
Lisa says
I use a regular 9×13-inch pan.
Steve says
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.
Mandy Smith says
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!!!
mayra talamantez says
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!
Lea says
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!
Lisa says
Glad it worked out. Scoring the chicken does help with marinating.
Lisa Schwall says
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
Lisa says
Awesome! It is a wonderful way to use the garden veggies.
Sarah says
Hey, thanks for the ideas, could you freeze this ? Or how long could it keep in the fridge ?
Lisa says
The zucchini might get mushy if frozen. It should keep in the fridge for about a week or so.
Sherry Z says
Wondering, can it be freezer?
Lisa says
The zucchini might get mushy in the freezer, but other than that, it should be okay.
Sherry Z says
Made this last night, super easy and super yummy! I didn’t have any mozzarella cheese so I used Colby jack cheese.
Lisa says
Colby jack is a great cheese to use too!
Kat says
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
Lisa says
Great ideas!
Felisa says
Very easy, very tasty, very healthy. I wouldn’t change the recipe at all!
Lisa says
Thanks for the review!
Karen says
I’m new at this. Did you use 1 lb chicken?
Lisa says
Yes. Two boneless chicken breasts are about 16 ounces or 1 pound.
Christine says
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.
Lisa says
Love the added spice!
Angie says
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)!
Lisa says
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.
Linda says
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!!
Lisa says
Thanks Linda! Glad you liked it.
Brenda says
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