This Chicken and Zucchini Casserole is full of flavor and comes together in under an hour. If you need a quick, satisfying dinner, try this easy one-dish meal.
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If you like simple family-friendly recipes, this one delivers. It combines shredded chicken and zucchini with a creamy egg and cheese custard for a complete, low-carb meal everyone will enjoy.
Why You’ll Love This Chicken and Zucchini Casserole
- Made with just a few basic ingredients, it’s an easy, low-stress recipe.
- Hearty enough to serve on its own, or pair with your favorite side.
- Low in carbs — about 4g net carbs per serving — making it keto-friendly.
Ingredients Needed
Quantities are listed in the recipe card below.
- Zucchini
- Rotisserie chicken or baked chicken breasts
- Butter
- Eggs
- Heavy whipping cream
- Italian seasoning
- Salt
- Pepper
- Parmesan cheese
- Shredded Mexican cheese
- Parmesan crisps (crushed)
Ingredient note: Popular parmesan crisp brands include ParmCrisps and Whisps; many stores also carry their own versions.
Quick Overview: How to Make the Casserole
This summary outlines the main steps. See the recipe card below for exact measurements and full details.
Preheat the oven to 350°F. Prepare the zucchini (I leave the skin on for texture, but you can peel or dice it if you prefer).
Spread the chopped zucchini and shredded chicken in the bottom of an 8″ x 10″ casserole dish.
In a medium bowl, whisk or use a hand mixer to combine melted butter, eggs, heavy cream, Italian seasoning, salt, pepper, and shredded Parmesan until smooth.
Pour the custard over the zucchini and chicken, then gently toss or stir so everything is evenly coated.
Top with shredded Mexican cheese and finish with crushed Parmesan crisps for a crunchy topping.
Bake for 35–40 minutes, until the custard is set and the top is golden. Let rest briefly before serving.
Nutrition Facts (per serving)
Serves 6:
- 342 calories
- 22 g fat
- 32 g protein
- 4 g net carbs
Recipe Card
Chicken and Zucchini Casserole
Ingredients
- 3 cups zucchini, chopped (see notes)
- 2 cups shredded rotisserie chicken
- 2 tbsp butter
- 3 eggs
- 1/4 cup heavy whipping cream
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup shredded Parmesan cheese
- 1 1/2 cups shredded Mexican cheese
- 1/2 cup crushed Parmesan crisps
Instructions
- Preheat oven to 350°F (175°C).
- Place the chopped zucchini and shredded chicken in the bottom of an 8″ x 10″ casserole dish.
- In a medium bowl, combine melted butter, eggs, heavy cream, Italian seasoning, salt, pepper, and shredded Parmesan. Mix until well combined.
- Pour the mixture over the zucchini and chicken, and gently toss or stir to coat evenly.
- Top with shredded Mexican cheese and then sprinkle with crushed Parmesan crisps.
- Bake 35–40 minutes, until set and golden. Let rest a few minutes before serving.
Notes
- If you prefer softer zucchini, peel or finely dice it before using.
- If you don’t have rotisserie chicken, substitute shredded baked chicken breasts.
- Parmesan crisps add crunch; use store-bought or crush plain Parmesan chips.
Nutrition Summary
More Keto Chicken Casserole Ideas
- King Ranch-style chicken casserole
- Chicken Alfredo casserole
- Chicken Parmesan casserole
- Chicken and broccoli casserole
- Chicken bacon ranch casserole
- Low-carb teriyaki chicken casserole
Enjoy and Share
I hope you enjoy this easy low-carb chicken and zucchini casserole. If you like it, please share the recipe with friends and family. Thank you!