Salsa Chicken and Zucchini Casserole

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant casserole featuring tender chicken and grated zucchini in a tangy salsa cream sauce, baked with melty cheese for a flavorful keto dish. This mexican-inspired keto (low-carb) ready in about 45 minutes blends chicken breast, zucchini, salsa into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 2 cups grated zucchini (squeezed dry) in a clean towel and squeeze out excess liquid. Set aside.
  2. Step 2: In a bowl, mix 12 oz diced chicken breast with 1/2 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook chicken for 5-7 minutes until no longer pink.
  3. Step 3: Stir 3 oz softened cream cheese into 1/2 cup salsa until smooth. Add cooked chicken and squeezed zucchini, mixing until well combined.
  4. Step 4: Transfer mixture to a 9x9-inch baking dish. Sprinkle 1/2 cup shredded mozzarella cheese evenly over the top.
  5. Step 5: Bake for 20 minutes until cheese is melted and edges are golden, then let rest for 5 minutes before serving.

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Frequently asked questions

How long does Salsa Chicken and Zucchini Casserole take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Salsa Chicken and Zucchini Casserole?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Salsa Chicken and Zucchini Casserole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Salsa Chicken and Zucchini Casserole for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Salsa Chicken and Zucchini Casserole low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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