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
- 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
- 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.
- 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.
- Values Array ( [carbohydrates] => 300 [protein] => 50 [fat] => 65 [saturated_fat] => 20 [cholesterol] => 300 [sodium] => 2400 [potassium] => 3500 [fiber] => 25 )
- Carbs: 300
- Fiber: 25
- Protein: 50
- Net Carbs: 275
- Macro: 1560
- % Carbs: 71%
- % Protein: 13%
- % Fat: 38%
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.