Name: Low-Carb Chicken Zucchini Bake
Ingredients: 3 cups cooked chicken (shredded or cubed); 3 medium zucchinis, sliced into rounds or half-moons; 1 tablespoon olive oil; 2 cloves garlic, minced; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; 1 cup heavy cream; ½ cup sour cream; ½ cup cream cheese, softened; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; ½ cup shredded mozzarella; Fresh parsley for garnish

Ingredients

Scale

For the Casserole:

3 cups cooked chicken (shredded or cubed)
3 medium zucchinis, sliced into rounds or half-moons
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning

For the Creamy Sauce:

1 cup heavy cream
½ cup sour cream
½ cup cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Optional Topping:

½ cup shredded mozzarella
Fresh parsley for garnish

Instructions

Step 1:

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

Step 2:

In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.

Step 3:

Add zucchini slices and cook for 3–4 minutes until slightly softened. Season with salt, pepper, and Italian seasoning.

Step 4:

In a bowl, mix heavy cream, sour cream, cream cheese, mozzarella, and Parmesan until smooth.

Step 5:

In the baking dish, layer the zucchini evenly.

Step 6:

Add the cooked chicken on top of the zucchini.

Step 7:

Pour the creamy sauce evenly over the mixture.

Step 8:

Sprinkle additional mozzarella cheese on top if desired.

Step 9:

Bake uncovered for 30–35 minutes, or until bubbly and golden.

Step 10:

Let the casserole rest for 5–10 minutes before serving.

Step 11:

Garnish with fresh parsley if desired.

Notes

Do not overcook zucchini to avoid excess moisture
Use full-fat dairy for best texture
Drain zucchini slightly if watery
Let the dish rest before serving
Adjust seasoning to taste