Creamy, cheesy baked zucchini layered with tender seasoned chicken — low-carb, high-protein, and perfect for an easy family dinner.

🕒 Time

  • Prep: 15 minutes
  • Cook: 30–35 minutes
  • Total: About 50 minutes

🍽️ Servings

6 servings

💪 Nutrition — Approx. Per Serving

  • Calories: 300–330
  • Protein: 30–35 g
  • Net Carbs: 5–7 g
  • Fat: 16–18 g

Exact nutrition depends on the chicken, cheese, and cream cheese brands used.

🛒 Ingredients

Chicken Filling

  • 2½ cups cooked shredded chicken breast
  • 2 medium zucchini, thinly sliced
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • ½ tsp paprika
  • ½ tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Salt and black pepper, to taste

Creamy Cheese Sauce

  • 4 oz light or reduced-fat cream cheese
  • ½ cup unsweetened almond milk
  • ½ cup plain nonfat Greek yogurt
  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan
  • ½ tsp Italian seasoning
  • Black pepper, to taste

Topping

  • ¾ cup shredded part-skim mozzarella
  • 2 Tbsp Parmesan
  • Optional: chopped fresh parsley
  • Optional: pinch of paprika or Italian seasoning

👩‍🍳 Instructions

1. Prepare the Zucchini

Preheat your oven to 375°F (190°C).

Slice the zucchini into thin, even rounds.

Place the zucchini on paper towels and sprinkle lightly with salt. Let it sit for about 10 minutes, then pat it very dry.

This step is important because zucchini releases a lot of water while baking. Removing some moisture helps keep your casserole creamy instead of watery.

2. Cook the Chicken

If you’re using raw chicken, cook the chicken breast until fully cooked, then shred it.

Heat the olive oil in a skillet over medium heat.

Add the garlic and cook for about 30 seconds.

Add the shredded chicken, paprika, Italian seasoning, onion powder, garlic powder, salt, and black pepper.

Stir and cook for 2–3 minutes so the chicken absorbs the seasoning.

3. Make the Creamy Sauce

In a bowl, combine:

  • Cream cheese
  • Unsweetened almond milk
  • Greek yogurt
  • ½ cup mozzarella
  • Parmesan
  • Italian seasoning
  • Black pepper

Mix until smooth and creamy.

If the cream cheese is too firm, microwave the mixture for about 20–30 seconds and stir again.

4. Assemble the Casserole

Lightly spray a 9 × 9-inch baking dish with cooking spray.

Arrange a layer of zucchini slices across the bottom.

Add about half of the seasoned chicken.

Spread some of the creamy cheese mixture over the chicken.

Repeat with another layer of zucchini, remaining chicken, and remaining sauce.

Finish with a final layer of zucchini.

5. Add the Cheese Topping

Sprinkle the remaining ¾ cup mozzarella evenly over the top.

Add the Parmesan.

For the beautiful golden color shown in the picture, lightly sprinkle the top with paprika and Italian seasoning.

6. Bake

Cover loosely with foil and bake for 20 minutes.

Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling, and golden brown.

For an extra-golden top, broil for 1–2 minutes at the end.

Watch it carefully so the cheese doesn’t burn.

7. Rest and Serve

Remove from the oven and let the casserole rest for 5–10 minutes before cutting.

Garnish with fresh parsley and serve warm.

⭐ Key Tips for a Perfect Casserole

  • Don’t skip drying the zucchini. This is the biggest trick for preventing watery casserole.
  • Use chicken breast for the highest protein and lowest fat.
  • Part-skim mozzarella keeps the dish cheesy while reducing calories.
  • Greek yogurt makes the sauce creamy without needing lots of heavy cream.
  • Don’t slice the zucchini too thick; thin slices cook more evenly.
  • Let the casserole rest before serving so the layers set properly.

🔄 Low-Carb Swaps

Even Lower Carb

Skip the onion and use extra garlic, herbs, and spices for flavor.

Extra Protein

Add another ½–1 cup shredded chicken breast.

Creamier

Add 1–2 extra tablespoons of cream cheese to the sauce.

More Vegetables

Add a small amount of chopped spinach or mushrooms to the chicken layer.

Extra Cheesy

Add a little Monterey Jack or provolone along with the mozzarella.

🧊 Storage

MethodTimeNotes
RefrigeratorUp to 4 daysStore covered in an airtight container
FreezerUp to 2 monthsCool completely before freezing
ReheatOven or air fryerHelps keep the cheese topping delicious