Low Carb Chicken Zucchini Casserole Recipe with Gruyere Cheese Sauce

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By Tameko Banyard

Low Carb Chicken Zucchini Casserole Recipe with Gruyere Cheese Sauce

Name: Low Carb Chicken Zucchini Casserole Recipe with Gruyere Cheese Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 10 oz Chicken breast; Sea salt; 1 tbsp Olive oil; 1 tbsp Olive oil ((divided)); 8 oz Mushrooms ((sliced)); 1/2 large Onion ((chopped)); 3 medium Zucchini ((cut into half-moons)); Sea salt; Black pepper; 1 cup Heavy cream; 1/2 cup Chicken broth; 3 oz Swiss gruyere shredded cheese blend ((or just one of the two types)); Sea salt; Black pepper; 4 oz Swiss gruyere shredded cheese blend ((or just one of the two types))

13 steps

Prep:15minCook:35min

This low carb chicken zucchini casserole recipe comes with a delicious gruyere cheese sauce - and an EASY method to avoid a watery zucchini casserole!

Updated at: Thu, 17 Aug 2023 10:39:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories297.5 kcal (15%)

Total Fat24.2 g (35%)

Carbs5.7 g (2%)

Sugars3.6 g (4%)

Protein14.4 g (29%)

Sodium248.3 mg (12%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

10 ozchicken breast

1 Tbspolive oil

8 ozmushrooms

0.5onion

medium, cut into half-moons

sea salt

black pepper

1 cupheavy cream

½ cupchicken broth

3 ozswiss gruyere shredded cheese blend

or just one of the two types

sea salt

black pepper

4 ozswiss gruyere shredded cheese blend

or just one of the two types

Instructions

Step 1

Dissolve a tablespoon (14 g) of sea salt in a large bowl of warm water. Add the chicken and set aside to brine.

Step 2

Meanwhile, heat a tablespoon of oil in a large saute pan over medium heat. Add the mushrooms and onions. Cook for about 7-10 minutes, until onions are translucent and starting to brown.

Step 3

Increase heat to medium-high. Add the zucchini. Season everything with sea salt and black pepper. Stir fry for about 10 minutes, uncovered, until the zucchini is soft and a little browned. Most (if not all) of the liquid should evaporate.

Step 4

Drain the veggies if any liquid remains and transfer to a large bowl. Set aside the bowl. Set aside the saute pan to use again.

Step 5

Remove the chicken from the water and pat dry. Cut into bite-size pieces.

Step 6

Add another tablespoon of oil to the saute pan and heat over medium-high heat. Add the chicken pieces and saute for 3-5 minutes, until browned on both sides and cooked through.

Step 7

Add the chicken to the bowl with the veggies. Set aside the bowl. Set aside the saute pan to use again.

Step 8

Preheat the oven to 400 degrees F (191 degrees C).

Step 9

While the oven preheats, add cream and chicken broth to the same saute pan from before (it will just be at the bottom. Bring to a simmer, and simmer gently for about 5 minutes, until thick enough to barely coat the back of a spoon.

Step 10

Reduce heat to low. Stir 2 oz (57 g) of shredded cheese into the pan, until melted. Add sea salt and black pepper to taste if needed.

Step 11

Pour the sauce into the bowl with the chicken and veggies. Mix to combine.

Step 12

Transfer the mixture to a 9x13 in (23x33 cm) glass casserole dish. Sprinkle with remaining shredded cheese.

Step 13

Bake for about 10 minutes, until the cheese melts.

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