An easy chicken and zucchini casserole recipe that’s low carb and gluten free. Using pre-cooked chicken, it’s a cinch to make.
I picked up a couple zucchini squash as I was planning to bake them in a cake. But, I changed my mind and ended up using them in a low carb chicken casserole.
Zucchini is one of my favorite vegetables. We grow them in the garden every summer. I’m always looking for new ways to use them.
The great thing about this chicken and zucchini casserole is that it’s a cinch to make. It’s especially simple if you are using precooked or leftover meat.
I had three leftover grilled chicken breasts that I cut up in cubes for the casserole. It was about 3 cups of chicken which seems like the right amount for my smaller 7×11 baking pan.
For this easy chicken and zucchini casserole, I dumped all of the main ingredients into a large bowl. Then, I just mixed it up and spread it out into the baking pan.
To top off the casserole, I used crushed pork rinds that I keep in a container in my freezer. Although not necessary, I decided to drizzle some melted butter on top of the pork rinds for added flavor.
If you are watching your fat, you could lighten up this low carb chicken casserole by using lower fat ingredients. You can also leave out the butter I topped it off with.
It may sound surprising, but I stocked up on a bunch of Kerry Gold a while back and wanted to use it up. That’s why I added as much as I could in this yummy chicken and zucchini casserole.
I ended up eating this low carb chicken casserole for breakfast one day. And, there was one serving left that I had planned to eat for breakfast again the next day.
However, my son came home from college while we were out to dinner and ate my last serving on me. At least he enjoyed a homemade meal after a long week of final exams.
A lot of chicken and zucchini casserole recipes call for a can of condensed chicken soup. I admit that in the past, I had no issue using canned soup in recipes before going low carb.
These days, I only use whole food ingredients in my cooking. I try to stay away from processed foods. But, I do make an occasional exception if the product is low in carbs.
My husband, one of the pickiest eaters I know, took a serving of the casserole. I heard no complaints so I knew it was a winner that I could share on the blog.
And, I can’t be upset that my son ate the last serving because I had a delicious lamb chop dinner that night. I can always make this low carb casserole again.
We love casserole dinners and eat them all the time. I’ve got a collection of other low carb casseroles here. And, if you want another one featuring chicken, you can find those in this collection.
If you’re looking for more easy low carb dinners, check out the recipe roundup I put together for Community Table.
Low Carb Chicken and Zucchini Casserole Recipe – Gluten Free
Chicken and Zucchini Casserole - Low Carb
Ingredients
- 2 medium zucchini diced, about 4 cups
- 3 cups cooked chicken cubed
- 1/4 cup butter melted (divided)
- 1 tablespoon onion flakes optional
- 2 cloves garlic minced
- 1 cup chicken bone broth
- 1/2 cup sour cream
- 1/2 teaspoon xanthan gum optional thickener
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup crushed pork rinds
Instructions
- Combine zucchini, chicken, 2 tablespoons melted butter, onion flakes (if using), garlic, broth, sour cream, xanthan gum (for thickening), salt, and pepper in large bowl. Spread into 7x11 casserole pan.
- Sprinkle crushed pork rinds on top and drizzle with remaining 2 tablespoons melted butter.
- Bake at 350°F for 40-45 minutes or until top is golden brown.
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Nutrition
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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Josh H says
Simply amazing! This was so delicious. Everybody loved it. I wasn’t sure about the pork rinds, but it was so good we’re including it in Thanksgiving.
MICHELE says
I made this recipe with a few changes and my husband loved it ! I added about 1/4 cup drained and chopped roasted red peppers and substituted flax seed meal for xanthum gum. My husband and I don’t eat pork rinds so I substituted 1cup crushed Parmesan cheese crisps that I buy at Costco. They are also good on soup.
We both loved it!
Bonnie D. says
Hi Lisa,
My family and I don’t eat pork or pork products. Is there anything you would suggest to use in place of pork rinds?
Thanks for your time to answer and for your terrific low-carb recipes!
Bonne D.
PS: I have not made this yet, so I can not give a rating!
Lisa says
You could use almond or coconut flour or a mix of the two with a bit of seasoning.