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low carb chicken zucchini bowl casserole 68320416

Easy Low Carb Chicken Zucchini Casserole

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Easy low carb chicken zucchini casserole recipe! This cheesy, veggie-packed dish is perfect for busy weeknights and a family favorite, even for picky eaters.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Main Course
Cuisine: Russian
Calories: 234
Ingredients Method Nutrition Notes

Ingredients
  

  • 11-12 ounce (300 g) ground chicken
  • 1 medium egg
  • 1 medium carrot grated
  • 1 pound zucchini grated
  • 1 medium yellow onion chopped
  • 3-4 tablespoons sour cream or more as needed
  • 1 teaspoon garlic powder
  • ½ teaspoon cracked black pepper
  • ½ teaspoon salt or to taste + for zucchini
  • 1 ½ cup Cheddar or Colby Jack Cheese
  • 1 teaspoon of Italian herb spice or a mix of dried oregano, garlic, thyme

Method
 

  1. Grate the zucchini in a medium bowl, add 1 teaspoon of salt, and set aside for 10-15 minutes to drain excess water.
  2. Remove excess water using a strainer and spoon, or wrap the zucchini in a thin kitchen towel and squeeze tightly.
  3. Preheat the oven to 400 degrees F.
  4. Gather all ingredients (except cheese and sour cream) in a large mixing bowl and stir with a spatula or your hands until combined.
  5. Prepare a 9x13 or slightly smaller baking dish by spraying it with cooking oil. Transfer the mixture into the dish, even out the top with a spatula, and layer sour cream on top.
  6. Bake the chicken zucchini casserole for 35 minutes. Remove from the oven, add the cheese, and bake again for 10 minutes or until the cheese is melted and bubbly.
  7. Garnish with parsley, scallions, or bacon and freshly cracked black pepper. Enjoy!

Nutrition

Calories: 234kcalCarbohydrates: 6gProtein: 17gFat: 16gSaturated Fat: 8gCholesterol: 109mgSodium: 425mgFiber: 1gSugar: 3g

Notes

  • Flavor: Creamy, savory, and mildly tangy flavor profile with earthy notes from zucchini and carrots, all balanced by a delightful cheesy richness.
  • To Store: I suggest storing any remaining casserole in an airtight container in the refrigerator, where it can be kept fresh for 3 to 4 days. When it's time to reheat, simply place it back in the oven at 400 degrees Fahrenheit, optionally adding a bit more cheese, and bake for a few minutes until it's thoroughly warmed.
  • To Make Ahead: You have the option to prepare this entire chicken zucchini casserole a day in advance and refrigerate it for reheating later. Alternatively, you can choose to assemble its components separately.