Chicken Zucchini Bake with Bacon: A Low-Carb, Protein-Packed Family Dinner
This Chicken Zucchini Bake with Bacon is a delicious, low-carb, and protein-packed dinner that your whole family will love! Smothered in gooey Mozzarella and Parmesan cheeses, this one-pan meal is quick, easy, and gluten-free. Perfect for busy weeknights, it takes just 30 minutes from prep to table. Plus, it’s loaded with veggies and flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
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 the oven to 375°F (190°C).
- Prepare the casserole dish: Place the thinly sliced chicken breasts in a single layer in the dish.
- Season the chicken: Sprinkle the dry Ranch seasoning evenly over the chicken.
- Layer the veggies and bacon: Top the chicken with thinly sliced zucchini and chopped cooked bacon.
- Add the cheese: Sprinkle the shredded Mozzarella and Parmesan cheeses evenly over the top.
- Bake: Place the dish in the oven and bake uncovered for about 20 minutes, or until the chicken is cooked through (no longer pink in the center).
- Broil (optional): For a golden, crispy cheese topping, broil for the last 2-3 minutes. Watch closely to avoid burning.
- Rest and serve: Remove from the oven and let the chicken rest in the dish for 5-10 minutes before serving.
Notes
- Chicken thickness matters: Thinly sliced chicken breasts cook faster and more evenly. Adjust cooking time if using thicker pieces.
- Broiling tip: Keep an eye on the dish while broiling to prevent the cheese from burning.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Calories: 504 kcal per serving
- Sugar: 1g
- Sodium: 1038mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 4g
- Protein: 60g
- Cholesterol: 185mg