Salsa Chicken and Zucchini Casserole

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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 recipe (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.

Ingredients

• 12 oz chicken breast
• 2 cups zucchini
• 1/2 cup salsa
• 3 oz cream cheese
• 1/2 cup mozzarella cheese
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

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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.