This Chicken Zucchini Bake casserole has a delicious blend of diced chicken, zucchini, and mushrooms mixed with shredded Italian cheese blend, sour cream, green onion, and egg seasoned with basil, salt, and fresh ground black pepper.
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Why I love this recipe
This easy-to-prepare chicken zucchini casserole is super delicious and low-carb. It makes a great breakfast, lunch, or dinner for two to four.
This recipe is moderately low-carb, but not necessarily by Keto’s extreme low-carb guidelines.
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How to make Chicken and Zucchini Casserole
Step 1 – Preheat the oven to 375 F.
Step 2 – On a cutting board, dice the chicken into bite-sized cubes.
Step 3 – Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
Step 4 – Melt the butter in a large pan on medium heat.
Step 5 – Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.
Step 6 – In a bowl, mix together the cheese, sour cream, green onions, eggs, basil, salt, and black pepper until well combined.
Step 7 – Stir in the chicken, zucchini, and mushrooms until well coated.
Step 8 – Spray two 18.6-ounce individual baking dishes with non-stick spray.
Step 9 – Pour the chicken and cheese mixture into the two dishes, divided evenly.
Step 10 – Bake for 30-35 minutes.
Step 11 – Allow to cool for 5 minutes before serving.
Step 12 – Caution – dishes will be hot. Serve hot dishes on top of pot holders or cork trivets to protect the table or countertop.
Recipe FAQ’s
Place the zucchini casserole in an airtight storage container in the refrigerator for up to 4 days. To Reheat – warm leftovers in a baking dish in the oven at 350 degrees F for about 20 minutes or in the microwave until heated through.
You may also enjoy
- Shrimp and Zucchini Bake
- Chicken Pasta with Zucchini
- Chocolate Chip Zucchini Bread
- Garlic Zucchini Shrimp
Chicken Zucchini Bake
Equipment
Ingredients
- 8 ounces boneless chicken
- 4 ounces fresh mushrooms
- 1 medium zucchini
- 2 Tablespoons butter
- Salt and fresh ground black pepper, to taste
- 2 cups shredded Italian cheese blend
- ½ cup sour cream
- 2 green onions
- 2 eggs – large or jumbo (beaten)
- 2 teaspoon dried basil
Instructions
- Preheat the oven to 375 F.
- On a cutting board, dice the chicken into bite-sized cubes.
- Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
- Melt the butter in a large pan on medium heat.
- Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.
- In a bowl, mix together the cheese, sour cream, green onions, beaten eggs,basil, salt, and black pepper, until well combined.
- Stir in the chicken, zucchini and mushrooms until well
coated. - Spray two 18.6 ounce individual baking dishes with non-stick spray.
- Pour the chicken and cheese mixture into the two dishes,
divided evenly. - Bake 30-35 minutes.
- Allow to cool 5 minutes before serving.
- Serve hot dishes on top of pot holders or trivets to protect the table or counter top.
Video
Nutrition
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!
Elizabeth Mulgrew
Tuesday 27th of January 2026
The chicken came out very tender! And I definitely think everything should be doubled if feeding 4 or more people. As it is, I would decrease the basil to 1 teaspoon because 2 teaspoons made it look too speckled and a little weird. Not as appetizing as the picture. So easy and I will definitely make again.
Laurie
Sunday 25th of January 2026
What can I use in place of sour cream ? Or can I omit it?
Zona House
Sunday 25th of January 2026
Hi Laurie, Greek yogurt (full-fat for best results), crème fraiche, or a mixture of cream cheese and milk are excellent 1:1 swaps for tang and creaminess. Buttermilk, cottage cheese, or mayonnaise may also work.
Marty Wilson
Thursday 16th of October 2025
Made this last night and it’s amazing. So easy and very delish. Not an onion fan, so left those out. Will definitely make again and pass on the recipe to others.
Gwen Acor
Saturday 27th of September 2025
For something that is so low carb this dish is seriously tasty and easy to make.
CarolEsse
Friday 6th of June 2025
I made this dish for my family. They loved it. Thank you for sharing.