Baked Chicken Zucchini with Bacon is a low carb dinner packed with protein and veggies! Chicken breasts are smothered with Mozzarella and Parmesan cheeses. Everything is baked in a casserole dish. This easy and quick family-friendly meal is gluten-free.
Chicken and zucchini make the best combination! Take a look at family favorite chicken zucchini pasta.
This Chicken and Zucchini Bake with Parmesan & Mozzarella is made in a casserole dish. It's a delicious one-pan meal with only one dish to clean! The chicken is seasoned with dry Ranch seasoning mix. The chicken breasts are moist and tender. They are baked with lots of Parmesan and Mozzarella cheese in a casserole dish. This is a great recipe if you're looking to incorporate more veggies into your recipes.
The low-carb chicken zucchini recipe
- Chicken adds a good amount of protein to your dinner.
- Zucchini is low in calories and a good source of dietary fiber.
- All the ingredients used in this recipe have a low-carb count: chicken, zucchini, bacon, Parmesan, Mozzarella, bacon.
- Want more delicious low-carb chicken bakes? Try this cream cheese chicken or buffalo chicken bake.
Why you will love this recipe
- Everything is baked in a casserole dish. The clean up is minimal! One pan to clean.
- It's a great recipe if you want to add veggies to your dinner in a delicious way.
- Baked chicken with zucchini is a low-carb, gluten-free recipe, packed with protein!
- Because there is so much protein in this recipe, it will keep you full and satisfied for a long time! Miss carbs? Pair this chicken zucchini with easy-to-make four cheese pasta (use store-bought cheese mix) or mushroom pasta.
- The flavors are amazing! Zucchini, crispy bacon, Mozzarella, and Parmesan. All that on top of chicken breasts seasoned with Ranch mix!
- Everyone in your family will love this recipe! After all, it has bacon!
Side dishes
Serve this Chicken Zucchini Bake with roasted veggies, such as asparagus or broccoli. If you want to add carbs to your dinner, serve this over plain or flavored rice. You can also serve the chicken with angel hair pasta or spaghetti. Here are more ideas:
How to make baked chicken zucchini
1) Heat oven to 375 F.
2) Add 4 chicken breasts to casserole dish.
3) Sprinkle the chicken with dry Ranch seasoning.
4) Top with sliced zucchini.
5) Top with chopped cooked bacon.
6) Top with shredded Parmesan and Mozzarella cheeses.
7) Bake uncovered for about 20 minutes.
8) Broil for the last 2-3 minutes (optional).
9) Remove from the oven.
10) Allow the chicken zucchini rest in the casserole dish for 5-10 minutes. It will continue cooking as it rests.
Other chicken bake recipes with veggies
Main dishes with zucchini
- Parmesan Zucchini Spaghetti Squash with Pine Nuts
- Thai Zucchini Noodles
- Parmesan Zucchini Chicken Pasta
Chicken Zucchini Bake with Bacon
Ingredients
- 4 chicken breasts thinly sliced
- 0.5 oz dry Ranch seasoning (½ packet)
- 1 zucchini thinly sliced
- 6 strips bacon cooked, drained, chopped
- ½ cup Mozzarella cheese shredded
- ½ cup Parmesan cheese shredded
Instructions
- Heat oven to 375 F.
- Add 4 chicken breasts to casserole dish.
- Sprinkle the chicken with dry Ranch seasoning mix.
- Top with sliced zucchini and chopped cooked bacon.
- Top with shredded Parmesan and Mozzarella cheeses.
- Bake uncovered for about 20 minutes.
- Broil for the last 2-3 minutes (optional).
- Remove from the oven.
- Allow the chicken rest in the casserole dish. It will continue cooking as it rests for 5-10 minutes.
Notes
- Use regular chicken breasts or thinly sliced chicken breasts. If your chicken breasts are large, slice each one in half horizontally. By doing this, you can make 2 thinly sliced chicken breasts out of each large chicken breast.
- The chicken should be cooked through in about 20 minutes. The actual time depends on your oven. All ovens are different. It also depends on the thickness of your chicken breasts. Thin chicken breasts will cook faster.
- The chicken is cooked through when it's no longer pink in the center.
- When broiling, check often. Make sure the cheese doesn't burn too much on top of the chicken.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Hi Julia,
I love your recipes and all the helpful comments you include. My only issue is the photographs for these 20 chicken recipes. They just do not make me want to run out and buy the ingredients like I have done in the past with some of your other recipes. I don't know if it's the shininess of the photos or the eveness of the ingredients or what. Maybe a different photographer?
Thanks,
Sally
Sally, I actually do all of my own photography. It's funny you noticed the difference in the quality of the photos in these 20 recipes. These are my older recipes (I think I've made most of them if not all of them 4 years ago). My photography skills have improved greatly since then. This list of 20 chicken recipes (although they are delicious) does not feature my best photography. 🙂
Delicious and super easy recipe the whole family enjoyed! Thank you!
Sue, so happy to hear that! 🙂
I am only cooking for two, so I used a 9 ounces boneless breast cut into 4 cutlets. sprinkled them with the ranch dressing mix without measuring and covered them with 6 fresh mushrooms cut into slices that I needed to use in addition to the zucchini. My husband gave it his seal of approval. Great recipe!
I made it but my Oven was out and I’m waiting for a new one so I cooked it on the Traeger grill/oven. Came out spectacular! I also seasoned with garlic salt and parsley. I also sliced off the big part on the chicken breast so it would cook more evenly!
These breasts are moist and flavorful. I made them for a second time tonight and honey loved them too! I added a slice of tomato to each because I needed to use them. I also sliced the zucchini early and salted it on paper towels to absorb a little moisture so they don’t leave so much water in the bottom of the baking dish. This was the only thing I didn’t like the first time. Thanks Julia
Wish I could add a picture. It’s a beautiful dish too!
Sammi, I am so glad you made this dish twice! Love your changes the second time around! ❤️
I made this tonight and followed the directions exactly. It was amazing! My whole family loved it, even my picky 8 year old. Plus, it was super quick and easy to make, which is great for weeknight meals. I will definitely add this to our monthly rotation.
Rebecca, I am so happy to hear this recipe was a success! 🙂
I would like to make it with chicken thighs. I don’t like chicken breast.
Tina, if you use skinless boneless chicken thighs, you don't need to make any changes - just follow the recipe as is.
Could you use pork chops?
Can you use a mozzarella and cheddar mix shredded cheese?
Tara, yes, that mix would be delicious!
I don't think you should use the term thinly sliced for the chicken breast. That means the same thing it means with the zucchini, cut as you would for a stir fry. It's somewhat clarified in the notes that you mean if it's a big chicken breast you can halve it to make it thinner and of course the pictures show whole chicken breasts but it really is confusing when you read the recipe part.
Jo, good feedback! I will take that into consideration going forward.
This is a keeper! We just finished dinner and my husband must have said he likes it at least 4 times, lol. Great low carb option.
Stephanie, thank you for taking the time to share this super-positive feedback! 🙂 Glad you both liked this dish. 🙂
I spiced the chicken and added garlic and butter to a saucepan seared the chicken first on each side with avacado oil, then I put it in my casserole dish and put broccoli around the sides and spinach on top since I don't care too much for zucchini. Then I covered with the cheese and bacon. I still cooked it for 30 min, even after searing it on each side for 3-4 min. It was great!!!!
Birdie, thank you so much for trying the recipe - I love your changes! And I appreciate the positive feedback!
Could this be done in a crockpot?
I've never tried it, but I think it's a great recipe for slow cooking! I would add cheese only at the very end.
Adding this recipe to next week's dinner menu and looking forward to it. My question is... what sides did y'all serve it with?
Mary, Here are my suggestions:
1) Angel hair pasta to soak up the sauce.
2) Store-bought ravioli.
3) Regular rice or flavored rice.
4) You can also try this cilantro-lime black-bean rice
5) Or, try this parmesan sun-dried tomato and basil rice.
6) Roasted vegetables. Make a side of roasted veggies, such as asparagus, green beans, broccoli, or Brussels sprouts.
7) For a low-calorie option, try cauliflower "rice" or cauliflower mashed "potatoes".
8) Roasted spaghetti squash with the flesh scooped out.
I used thighs and baked for 20 min BEFORE adding zuchinni and cheese and bacon....It was an amazing dish and will definitely make it again with my EXCESS zuchinni !!
What great feedback - thank you so much! I am glad you enjoyed this recipe and thank you for taking the time to share your comment! 🙂