October 14, 2016

Sweet potato, zucchini and chicken breast casserole

Healthy, gluten-free, low-carb sweet potato and zucchini casserole with chicken breast, topped Parmesan

Today’s recipe is a healthy and delicious chicken and veggie casserole recipe. I’ve always liked these simple veggie and meat casseroles because are easy to prepare, usually are healthy and you don’t have to bother with side dish. Also the flavors in casseroles are so deliciously combined, it’s always a pleasure to eat this meal. And I almost forgot, the grated cheese on top of casserole is the best! If you’re a casserole fan, just like me, check out this super delicious creamy cheesy vegetarian Zucchini and potato casserole recipe or this easy clean zucchini and chicken breast casserole recipe.


For this great casserole you’ll need just five!! ingredients (spices not included): sweet potato, zucchini, chicken breast, Parmesan or any other grated cheese and olive oil. For seasoning just use the most basic spices: salt, black pepper, paprika and if you desire garlic powder, thyme, or your favorite herb.


The preparation of the casserole is simple and easy: cook the chicken breast slices in a skillet until are white, then transfer them into a baking pan. Lay the sweet potato and zucchini slices alternately on top of the chicken and finally sprinkle the top of the casserole with cheese. Toss the casserole into the oven, bake for 30 minutes, until the veggies are tender but not mushy and the cheese is golden brown. Easy, right?

Sweet potato, zucchini and chicken breast casserole

Using just a few ingredients you can prepare a simple and hearty dinner in just 45 minutes. This sweet potato, zucchini and chicken breast casserole is not just flavorful, it gives your dinner a perfect autumn mood or it could be perfect main dish for a Halloween dinner party.

Sweet potato, zucchini and chicken breast casserole

Sweet potato and zucchini both are super healthy, low-carb, low-fat veggies, full of vitamins and nutrients. These veggies are perfect complementary for chicken breast in an easy and healthy casserole. The casserole fits well in low-carb, gluten-free and clean eating diets – it’s a great news for potato lovers like us, to replace the white potatoes with the sweet ones to get tasty and much healthier dishes. Hope you’ll like this colorful casserole recipe!

Sweet potato, zucchini and chicken breast casseroleSweet potato, zucchini and chicken breast casserole


Difficulty: easy
Cost: medium
Diet: low-carb, gluten-free, clean eating, low-fat, sugar-free


Sweet potato, zucchini and chicken breast casserole
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 large zucchini
  • 2 medium sweet potatoes ( 350g / 12 oz)
  • 2 skinless chicken breast fillets
  • 100 g (⅓ cup) grated Parmesan or any other hard cheese
  • salt
  • black pepper
  • paprika
  • ½ teaspoon garlic powder (optional)
  • olive oil
Let's get started!
  1. Cut the chicken breast lengthwise into thin slices, season them with salt, pepper and paprika on both sides. Heat 1 tablespoon olive oil in a large skillet and sear the chicken breast slices until the meat becomes white, 3-4 minutes on both sides.
  2. Preheat the oven to 180℃/355℉ and prepare a casserole pan.
  3. While the chicken breast is cooking, slice the unpeeled zucchini and the peeled sweet potato into ¼ inch - ½ cm slices.
  4. When the chicken breasts are ready, transfer them into the pan. Pour the remaining olive oil from the skillet to the pan. Season the meat with garlic powder if you desire.
  5. Alternate the sweet potato and zucchini slices on top of chicken, season them with a pinch of salt and pepper. Drizzle the veggies with olive oil. Sprinkle the top of the casserole with grated Parmesan.
  6. Place the casserole into the oven and cook for 30-40 minutes until the veggies are throughly cooked and the cheese is golden brown.
  7. Serve it hot!

Nutrition Facts
Serving Size
Servings Per Container 2

Amount Per Serving
Calories 600 Calories from Fat 261
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 11g 55%
Trans Fat g
Cholesterol 120mg 40%
Sodium mg 0%
Total Carbohydrate 38g 13%
Dietary Fiber 8g 32%
Sugars 9g
Protein 49g 98%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutritional disclaimer

Please note, that I’m not a nutritional professional. I provide nutritional information for my recipes based on calculation made on YUMMLY (you can sign up for free, use the Yum button to save my recipes and see the nutritional information). I advice you to calculate independently the accurate nutritional information on your own, based on type of ingredients you are using and by weighting out your on food. Thank you for understanding!


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6 Comments on “Sweet potato, zucchini and chicken breast casserole

February 24, 2017 at 5:18 am

Can leftover chicken breast be used?

March 1, 2017 at 2:45 pm

Hope you like the recipe! :)

ruth smith
April 20, 2018 at 10:40 pm

There is no temperature recommendation for the oven, so I tried 350. I was dubious, because of the lack of liquid for the vegetables to cook in.Maybe it should be covered? S
sure enough, it took a lot longer for it to cook. I haven’t tried it yet, but I’m thinking the chicken will be overcooked, and the top looks dry.

June 11, 2018 at 4:10 pm

Looks like quite a meal. Thanks for sharing!

July 18, 2018 at 12:07 am

Amazing flavor. We added more parmesan. But the cooking instructions just didnt work for us. Had to drizzle on some olive oil and cover to cook the veggies. Then uncover and broil on low to brown the cheese a bit. Next time I’d add mozzarella pearls with the parmesan for more of that cheesiness on top. But it was so so good.


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