Healthy Chicken Zucchini Casserole Recipe

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This delicious chicken zucchini casserole recipe is perfect for busy weeknights and picky eaters alike. This easy casserole recipe is flexible, healthy, and tasty. 

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Zucchini Chicken Casserole Ingredients 

To make this low carb chicken zucchini casserole dish you need a few simple ingredients. We are using a fresh zucchini that was grown in our garden but you can obviously grab zucchini at the grocery store. You will need:

• 1 lb chicken
• 1 large, or 3-4 small zucchini (appx 900g), 
• 1/2 onion, chopped
• 1/4 tsp kosher salt
• 1/4 tsp garlic powder
• 1/2 Tbsp Italian seasoning
• 1/4 cup almond flour
• 3 Tbsp nutritional yeast
• ​1/2 cup pork panko

How to Make the Best Chicken Zucchini Casserole Recipe

First, preheat the oven to 375 degrees F.

Preparing the Zucchini for Casserole

We grow zucchini in our backyard garden and anyone who grows zucchini knows that it tends to grow enormously large and fast. Sometimes you have to get creative with ways to use up your zucchini. 

Whether you are using homegrown or store-bought zucchini start by cleaning the outside of the zucchini and then trim the ends, and cut thick zucchini slices. If you notice an abundance of seeds inside the zucchini you will want to remove them. You can dry them out and save them for future planting in the next growing season. 

Once the seeds are removed cut the zucchini long ways into thick sections. 

Next, dice the zucchini into 1″ chunks and set them aside on a few layers of paper towels to sweat off moisture. 

Then chop a yellow onion and set aside. 

Preparing the Chicken for the Casserole

When it comes to the chicken we are using skinless chicken breasts cut into bite size pieces. This easy dinner recipe can be made with leftover chicken, chicken thighs, store-bought rotisserie chicken, or grilled chicken. Whatever makes life easier! 

If starting with raw chicken, heat 1-2 Tbsp of olive oil or avocado oil in a large skillet and add the chicken to the skillet. Cook over medium heat until the chicken is cooked through. Then remove the chicken from the skillet.

Add the onion to the skillet and saute until translucent. Then add the chicken back to the skillet and cook together for 1-2 minutes.

Preparing the Chicken Zucchini Casserole

Next, transfer the chicken and onions to a large bowl. 

Then add the chopped zucchini to the bowl. 

Add the almond flour. 

Then add the nutritional yeast.  This is a healthy cheese alternative that creates a subtle cheesy chicken zucchini bake. It’s used in many dairy-free and paleo recipes for those looking for a cheese substitute.

Then add the rest of the ingredients to the bowl and stir to combine.

Transfer the chicken-zucchini mixture to an 8×8 casserole baking dish. 

Sprinkle the top of the casserole with pork panko.

This optional topping gives an added wonderful flavor to this tender chicken and zucchini dish. 

Baked Zucchini Chicken Casserole 

Cover with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake uncovered for an additional 10-15 minutes until the top of the casserole is golden brown. 

This is the perfect weeknight meal for the whole family. The best part about any casserole dish is that it’s baked perfectly in one single baking dish. 

You can enjoy this delicious casserole as a side dish or a complete meal. 

This casserole is full of healthy ingredients. It is packed with tender creamy chicken and fresh veggies. The zucchini cooks perfectly, and the panko adds so much flavor.

This Chicken Zucchini Casserole Recipe the perfect meal or side for any time of year and a great option for any social gathering. Store any leftovers in an airtight container for 3-5 days in the refrigerator. 

You may also like our Homemade Zucchini Bread Recipe.

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