This easy Chicken Zucchini Casserole should be on your next meal plan. With a creamy sauce full of rich flavors like garlic and roasted red peppers no one will ever know it is healthy.
Chicken Zucchini Casserole – Paleo, Low Carb, Keto, THM S, Grain-Free, Gluten-Free
If you’ve followed me for any length of time you probably know that I love casseroles. They are a busy mom’s best friend. Just mix a few ingredients together, pop a dish in the oven, and go about the rest of your tasks while dinner bakes. When your one dish dinner contains both the protein and the vegetable you can feed everyone with minimal cleanup.
What I need though is a few lighter casserole options. Don’t get me wrong, I still love cream cheese, bacon, and piles of shredded cheesy goodness but sometimes my tummy needs a meal that isn’t so heavy. This dairy-free casserole is perfect for those days.
My trick of the century is using a combination of coconut cream and mayo to get that rich creaminess we all want in a casserole while keeping it dairy-free. I use extra garlic to cover up the coconut flavor and no one even knows it’s there.
Most of the time I use pre-cooked chicken in my casseroles but I just didn’t have any when I set about to make this one. I decided to cube my chicken breasts and cook them with the zucchini to see what would happen. It worked wonderfully! I was afraid the zucchini would get mushy however it was a perfect al dente. Even my husband commented on how ideal the texture was.
While the chicken and zucchini are baking simply mix together the sauce. As soon as the chicken is 95% cooked through you are ready to add the sauce. Just drain the cooking liquid thoroughly (very important – or you’ll end up with a watery casserole), add the sauce, give it a mix, and pop under the broiler.
When I was making this I could not stop tasting the sauce. It is SO good. I decided to use the same ingredients and tweak it to make both a Roasted Red Pepper Dip and a Creamy Garlic Salad Dressing.
I hope you enjoy this Chicken Zucchini Casserole!
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Ingredients
- 4 chicken breasts 2.5 pounds, cubed
- 5 zucchini cut into cubes
- 1 tsp salt
- 2/3 cup mayo
- 10 cloves of garlic
- 12 oz jar roasted red peppers drained and chopped
- 5.4 oz small can coconut cream
- 1 tbsp tomato paste
- 1 tsp xanthan gum
- 1/2 tsp salt
Instructions
- Preheat oven to 400.
- Add the chicken and zucchini to a large casserole dish. Cover with foil. Bake for 25 minutes. Stir. Cook another 10 minutes. Carefully drain the cooking liquid very well.
- Meanwhile, finely chop the garlic in a food processor, scraping down the sides if needed. Add the rest of the ingredients and pulse until the roasted red peppers are chopped.
- Cover with the sauce. Broil on high 5-6 minutes.
Nutrition
