Delicious keto chicken and zucchini casserole

This cheesy keto chicken and zucchini casserole hits all the right spots with the creamy textures over the chicken, mushroom and zucchini mixture. It’s so good hot from the oven and into a plated dish to eat right away. I use zucchini and shitake mushrooms because both are my favorite ingredients, but you can easily substitute what you have available in your pantry to make the same dish with a twist.

Is zucchini a good vegetable for diabetics?

Yes, zucchini is a great vegetable for diabetics. It’s low in carbs and has a low glycemic index, so it won’t cause a quick rise in blood sugar. Zucchini is also high in fiber, which helps control blood sugar and supports digestion. Plus, it’s full of vitamins and minerals like vitamin C, potassium, and manganese, making it a healthy option for diabetes management.

Ingredients keto chicken and zucchini casserole

1 pound cooked chicken breast cut into bit sized pie3ce3s

2 medium zucchini sliced in half and sliced thin

2 tbsp butter

1/4 cup chicken broth

1 cut almond milk

1 tsp Italian seasoning

1/3 cup parmesan cheese

1/3 cup of mushroom pieces ( I like using shitake)

2 tsp garlic minced

1 cup mozzarella cheese shredded

1/2 tsp salt

1/2 tsp pepper

Instructions to make this keto chicken and zucchini casserole

preheat the oven to 350 degrees

in a large skilled pour in the olive oil and set on medium heat

Add the garlic and let it get aromatic and then add the sliced zucchini (if it gets dry add a little bit of the chicken stock

Add the zucchini and mushrooms, sauté and combine the ingredients in the skillet

Add the chicken and salt and pepper to taste. Cook the dish and incorporate all the ingredients

Remove and set aside this mixture in a ceramic baking dish.

Add the butter to the skillet and let it melt

Eventually add the almond milk and the chicken stock, Italian seasoning and salt and pepper to taste

Add the parmesan cheese and mix until a thick creamy sauce develops.

When it thickens, add the sauce over the chicken and zucchini mixture and stir to combine the sauce and ingredients.

Sprinkle the mozzarella cheese over the top and push some down into the sides of the dish

Bake the dish for 20 minutes in the oven and let it rest for about 10 minutes before serving.

Substitutions for ingredients

Even though those are my ingredients used above, you can easily substitute what you have available in your pantry or fridge

Instead of zucchini – use broccoli, eggplant or any other vegetable you have available

Instead of Shitake – use button, trumpet, portabella or any meatier type of mushroom

Instead of heavy cream – i use Almond milk but you can use heavy cream if you wish

What to serve with this dish

Typically with a rich cheesy dish, I do like to eat it with a little bit of a carb like quinoa which absorbs all the sauce very well. Here’s a few other choices for sides to consider:

Keto strawberry salad

Apple Cole slaw

Shrimp and asparagus

Keto chicken Caesar salad

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