This easy Keto Loaded Zoodle Casserole is creamy, cheesy, and packed with flavor. It’s made with zucchini noodles, chicken, bacon, and a rich sauce. Low in carbs, high in comfort—great for family dinners or meal prep.
3 medium zucchinis, spiralized
2 cups cooked chicken (shredded or diced)
1/2 medium onion, chopped
3 garlic cloves, minced
1 cup mushrooms, sliced (optional)
1/2 cup bell pepper, chopped (optional)
1/4 cup chopped green onions (for topping)
4 oz cream cheese
1/2 cup sour cream
1/2 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella
1/2 cup cooked bacon, chopped
Handful of crushed pork rinds (optional topping)
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Spiralize zucchini, salt lightly, and let sit in a colander for 15–20 minutes. Squeeze out as much water as you can.
In a skillet, cook onion, garlic, mushrooms, and bell pepper in a little oil until soft.
In the same skillet or a small pot, melt together cream cheese, sour cream, heavy cream, garlic powder, onion powder, salt, and pepper over low heat. Stir until smooth.
In a large bowl, mix zoodles, chicken, cooked veggies, the sauce, and half of the cheddar and mozzarella.
Pour into the baking dish. Top with remaining cheese, bacon, and pork rinds if using.
Bake for 20–25 minutes until golden and bubbly.
Let sit for 5–10 minutes before serving.
To avoid soggy zoodles, don’t skip salting and squeezing them.
You can use rotisserie chicken or cooked ground meat.
Leftovers taste even better the next day.
Store in fridge up to 4 days.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Find it online: https://www.wellnesswarrior.org/keto-loaded-zoodle-casserole/