Description
These family low carb casseroles are hearty, healthy, and perfect for weeknight dinners. Creamy, cheesy, and full of vegetables, they bring everyone to the table with a smile.
Ingredients
Scale
- 500g lean chicken breast or turkey, diced
- 2 cups cauliflower florets, steamed
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheddar or mozzarella cheese
- 1/2 cup heavy cream or coconut cream
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
Instructions
- Preheat oven to 180°C (350°F).
- Sauté onion and garlic in olive oil until fragrant.
- Add chicken, cook until golden, season with paprika, oregano, salt, and pepper.
- Mix steamed cauliflower, zucchini, bell pepper, and mushrooms with chicken.
- Stir in cream and half the cheese until coated.
- Transfer to casserole dish and sprinkle remaining cheese on top.
- Bake 25–30 minutes until golden and bubbly.
- Rest for 5 minutes before serving.
Notes
- Roast veggies first for more flavor.
- Pinch of nutmeg adds warmth.
- Casserole can be made ahead and baked later.
- Freeze fully cooked portions for up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg