Description
A delicious and creamy Low Carb Chicken Zucchini Alfredo Bake that is perfect for a healthy meal.
Ingredients
Scale
- 2 medium zucchinis, sliced into thin rounds
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced zucchini to the skillet and cook for 3-4 minutes until slightly tender. Season with salt, pepper, and Italian seasoning. Remove from heat.
- In a mixing bowl, combine the heavy cream, shredded chicken, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well.
- In a greased 9×13 inch baking dish, layer half of the zucchini slices on the bottom. Pour half of the chicken and cream mixture over the zucchini. Repeat with the remaining zucchini and chicken mixture.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Garnish with chopped parsley.
Notes
- For added flavor, consider mixing in some cooked spinach or mushrooms.
- You can substitute the chicken with cooked shrimp or sausage for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg