Healthy Low Carb Chicken Zucchini Casserole Recipe

Healthy Low Carb Chicken Zucchini Casserole Recipe

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This colorful chicken zucchini casserole recipe is a weeknight win. Tender chicken, vibrant zucchini, cherry tomatoes, and sweet red bell pepper come together for a nutritious and satisfying dish. All combined with a creamy dairy-free cheese sauce that ties everything together for a creamy delicious flavor. The best part about easy gluten-free casserole recipes is that they require minimal prep work and can be assembled quickly, making them perfect for busy weeknights when you don’t have much time to cook.

This easy casserole recipe is made with fresh veggies and is naturally gluten-free. With healthy ingredients like fresh zucchini, red bell pepper, sliced cherry tomatoes, and lean pasture-raised chicken you can’t go wrong. The cheesy sauce is made with dairy-free mozzarella cheese, chicken broth, and cashew milk for a light low-carb creamy sauce. 


The creamy cheese sauce makes this a great recipe for anyone looking to sneak a few extra vegetables into their loved one, because this is a family favorite and can be enjoyed alone, with rice, or cauliflower rice. 

​Ingredients to Make a Healthy Chicken Zucchini Casserole Recipe

This easy dinner recipe is made with a handful of simple ingredients.

  • 1 lb boneless skinless chicken breasts, cut into bite size pieces
  • 2 cloves garlic, minced
  • 2 zucchini, sliced and quartered
  • 1 red bell pepper, diced
  • 1/2 cup sliced cherry tomatoes
  • 1 Tbsp arrowroot powder
  • 1/2 cup chicken broth
  • 1/3 cup cashew milk
  • 1 cup dairy free mozzarella shredded cheese
  • salt and black pepper to taste
  • avocado or olive oil spray

Ingredients Tips and Swaps

Like any recipe, you are free to swap and substitute as desired. I am using green zucchini, but you can try it with yellow squash if you’d like. For the chicken broth, you can use storebought or make your own. Try my homemade Ninja Foodi chicken broth recipe

This recipe calls for cashew milk. While almond milk is a popular choice, it can curdle slightly when heated due to its protein content. Cashew milk, on the other hand, maintains a smooth texture even when hot, making it ideal for this creamy sauce.

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When it comes to cheese, you can opt for regular mozzarella cheese if you don’t mind dairy. But for those avoiding dairy for whatever your reason I like this dairy-free shredded mozzarella.

When it comes to the chicken, you can try chicken thighs, pre-cooked chicken, store-bought rotisserie chicken, or leftover chicken from a previous meal as long as it isn’t sauced, or overly seasoned. I prefer organic chicken and always get mine from small farms. Organic chicken and other quality meat can be found online and shipped straight to your home.

grass fed beef and quality porkgrass fed beef and quality pork

How to Make a Cheesy Chicken Zucchini Casserole 

First, preheat the oven to 400 degrees F, and prep your ingredients: cut the chicken, mince the garlic, slice, dice, and prep the vegetables.

Next, cook the chicken in a large skillet over medium-high heat for about 6-7 minutes. Salt and pepper to taste.

When the chicken is cooked add the minced garlic and cook for another 1-2 minutes. 


Then set the cooked chicken aside and spray the skillet with a little oil. Add the zucchini to the skillet.


Add the red pepper to the skillet with the zucchini.


Cook for 3-4 minutes over medium heat until slightly tender. Stir to combine.


​Once tender return the cooked chicken to the skillet and add the sliced tomatoes.


Then stir the ingredients together and remove the zucchini mixture from the heat. 


Transfer the mixture to a casserole dish and set aside. 


Next, make the cheese sauce by adding the cashew milk and arrowroot powder to the skillet. 


Stir the arrowroot and cashew milk until smooth, over low heat, and then slowly stir in the chicken broth.


Next, add the cheese and continue to mix until the cheese melts.


Then pour the cheese sauce over the chicken zucchini veggie mixture.


How Long to Bake a Zucchini Chicken Casserole

Bake in the oven for 20 minutes to allow all of the flavors to meld together and the cheese sauce to melt into the dish.


Low Carb Chicken Zucchini Casserole 

Serve this easy chicken zucchini casserole over rice, cauliflower rice, or with any of your favorite side dishes. 


This chicken zucchini casserole recipe is one of my favorite zucchini recipes. The flavors all perfectly balance with one another. The juicy sweetness of the cherry tomatoes perfectly complements the savory creaminess of the dairy-free cheese sauce. Each individual ingredient shines, offering a delightful harmony of tastes. The use of fresh vegetables brings a burst of fresh flavor to every bite, creating a dish the whole family will enjoy.


Store any leftover zucchini chicken casserole in an airtight container in the fridge for 3-5 days. This creamy chicken and zucchini dish heats up easily and is just as delicious the next day. 


Looking for more delicious weeknight wins?

If you love this healthy chicken zucchini casserole recipe then check out these other easy healthy gluten-free casserole recipes:


  • 1 lb boneless skinless chicken breasts, cut into bite size pieces
  • 2 cloves garlic, minced
  • 2 zucchini, sliced and quartered
  • 1 red bell pepper, diced
  • 1/2 cup sliced cherry tomatoes
  • 1 Tbsp arrowroot powder
  • 1/2 cup chicken broth
  • 1/3 cup cashew milk
  • 1 cup dairy free mozzarella shredded cheese
  • salt and black pepper to taste
  • avocado or olive oil spray


  1. Preheat the oven to 400 degrees F
  2. Cook the chicken in a large skillet over medium-high heat until cooked through then add the minced garlic. Cook for another 1-2 minutes.
  3. Transfer the cooked chicken to a bowl and set aside.
  4. In the same skillet spray a little oil and cook the zucchini and bell pepper until slightly tender.
  5. Add the chicken back to the skillet and add sliced tomatoes.
  6. Stir to combine and then transfer the chicken zucchini mixture to a casserole dish.
  7. In the same skillet add the cashew milk and arrowroot powder. Heat over low heat and stir until smooth. Then slowly pour the chicken broth into the skillet.
  8. Next, add the shredded cheese and heat until melted, stirring the whole time.
  9. Pour the cheese mixture over the chicken and veggies
  10. Cook in the oven for 20 minutes.
  11. Serve and enjoy.

Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 173Total Fat: 7.5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 57mgSodium: 176mgCarbohydrates: 9.7gFiber: 31.2gSugar: 2.7gProtein: 17.8g

nutritional values are estimates and may vary depending on products/ingredients used.

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