Chicken Zucchini Bake with Bacon: A Low-Carb, Family-Friendly Dinner in 30 Minutes!
This Chicken Zucchini Bake with Bacon is a quick, easy, and delicious one-pan dinner that’s perfect for busy weeknights! Packed with protein, veggies, and smothered in gooey Mozzarella and Parmesan cheeses, this low-carb, gluten-free meal is sure to become a family favorite. Ready in just 30 minutes, it’s a hassle-free way to enjoy a wholesome dinner.
- Prep Time: 10minutes
- Cook Time: 20minutes
- Total Time: 30minutes
Ingredients
Scale
- 4 chicken breasts, thinly sliced
- 0.5 oz dry Ranch seasoning (½ packet)
- 1 zucchini, thinly sliced
- 6 strips bacon, cooked, drained, and chopped
- ½ cup Mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
Instructions
- Preheat Oven: Heat your oven to 375°F (190°C).
- Prepare Chicken: Place the thinly sliced chicken breasts in a casserole dish.
- Season: Sprinkle the chicken evenly with the dry Ranch seasoning mix.
- Layer Veggies and Bacon: Top the chicken with thinly sliced zucchini and chopped cooked bacon.
- Add Cheese: Sprinkle shredded Mozzarella and Parmesan cheeses over the top.
- Bake: Bake uncovered for 20 minutes, or until the chicken is cooked through (no longer pink in the center).
- Broil (Optional): For a golden, bubbly cheese topping, broil for the last 2-3 minutes. Watch closely to avoid burning.
- Rest: Remove from the oven and let the dish rest for 5-10 minutes before serving.
Notes
- Thinly Sliced Chicken: Use thin chicken breasts or slice larger ones horizontally to ensure even cooking.
- Crispy Bacon: Cook the bacon until crispy before adding it to the dish for the best texture.
- Broiling Tip: Keep an eye on the dish while broiling to prevent the cheese from burning.
- Resting Time: Let the chicken rest for 5-10 minutes after baking to allow the juices to redistribute.
Nutrition
- Calories: 504 kcal per serving
- Sugar: 1g
- Sodium: 1038mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 4g
- Protein: 60g
- Cholesterol: 185mg