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Keto Zucchini Chicken Alfredo Bake

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Creamy keto zucchini chicken Alfredo bake with tender chicken, thin zucchini ribbons, and a smooth garlic–Parmesan sauce. Simple steps, weeknight fast, and it slices clean.

Ingredients

Scale

  • 3 medium zucchini (about 900 g)

  • 700 g cooked chicken, shredded or cubed (about 1½ lb)

  • 2 tbsp olive oil or butter

  • 4 cloves garlic, minced

  • 240 ml heavy cream (1 cup)

  • 120 g cream cheese, softened (4 oz)

  • 60 g grated Parmesan, plus extra for topping (about ¾ cup)

  • 120 g shredded mozzarella (about 1 cup)

  • ½ tsp kosher salt, plus extra for the zucchini

  • ¼ tsp black pepper

  • ½ tsp Italian seasoning or dried oregano

  • ¼ tsp red pepper flakes (optional)

  • Zest of ½ lemon (optional)

  • 2 tbsp chopped parsley or basil, to finish

Optional add-ins (keep them dry):
crumbled bacon, wilted spinach, sautéed mushrooms, minced onion, chopped sun-dried tomatoes

Instructions

  1. Heat oven to 200°C / 400°F. Grease a 9×13 in (23×33 cm) baking dish.

  2. Slice zucchini lengthwise into thin ribbons (peeler or mandoline). Lightly salt both sides and set on paper towels or a rack for 10–15 minutes. Pat very dry.

  3. Make sauce: warm oil or butter in a skillet on medium heat. Add garlic and cook 30–45 seconds. Stir in cream and bring to a gentle simmer. Whisk in cream cheese until smooth. Add Parmesan, pepper, Italian seasoning, and red pepper flakes. Simmer 1–2 minutes to thicken. Add lemon zest if using. Taste and add a pinch of salt if needed.

  4. Toss the cooked chicken with 2–3 tbsp of the sauce so it stays moist. Fold in any dry add-ins.

  5. Layer: spread a thin spoon of sauce in the dish. Add a single layer of zucchini. Scatter one-third of the chicken. Spoon on more sauce and a light sprinkle of mozzarella and Parmesan. Repeat 2 more times. Finish with zucchini, the last of the sauce, and cheese on top.

  6. Cover loosely with foil (tent it). Bake 20 minutes. Remove foil and bake 10–15 minutes more, until bubbling and golden in spots.

  7. Rest 10 minutes so it sets. Top with parsley or basil. Slice into 6 squares and serve.

Notes

  • Zucchini holds water. Salting and patting dry is the fix. For extra control, dry-sear ribbons 1–2 minutes in a hot skillet before layering.

  • Use low-moisture mozzarella. If using fresh, slice, blot well, and use less.

  • For meal prep: assemble ahead, cover, and chill up to 24 hours. Bake at 190°C / 375°F about 35–40 minutes (uncover for the last 10–15 minutes).

  • Freezer: assemble, wrap tight, and freeze up to 2 months. Thaw in the fridge, then bake 40–50 minutes at 190°C / 375°F (uncover last 15 minutes).

  • Leftovers keep up to 4 days. Reheat at 175°C / 350°F until hot, or gently in a skillet with a splash of cream.

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.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-zucchini-chicken-alfredo-bake/