Low-Carb Chicken Zucchini Bake Recipe

This Chicken Zucchini Bake Casserole is a delicious combination of shredded chicken, zucchini, and mushrooms tossed with a mixture of shredded Italian cheese, sour cream, green onions, and eggs seasoned with basil, salt, and freshly ground pepper.

Why I love this recipe.

This easy to prepare recipe is super tasty and low carb. It makes a great breakfast, lunch, or dinner for two to four. This recipe is moderately low carb, but doesn’t necessarily fit the keto ultra-low carb guidelines.

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
• 1/2 cup sour cream
• 2 green onions
• 2 eggs – large or jumbo (beaten)
• 2 teaspoon dried basil

Instructions

1. Preheat the oven to 375 F.
2. On a cutting board, dice the chicken into bite-sized cubes.
3. Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
4. Melt the butter in a large pan on medium heat.
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.
6. In a bowl, mix together the cheese, sour cream, green onions, beaten eggs,
   basil, salt, and black pepper, until well combined.
7. Stir in the chicken, zucchini and mushrooms until well
   coated.
8. Spray two 18.6 ounce individual baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.
9. Pour the chicken and cheese mixture into the two dishes,
   divided evenly.
10. Bake 30-35 minutes.
11. Allow to cool 5 minutes before serving.
12. Serve hot dishes on top of pot holders or trivets to protect the table or counter top.