14 Low-Carb Chicken Breast with Zucchini Recipes

Dinner dilemmas? We’ve got you covered with 14 low-carb chicken breast and zucchini recipes that are quick, delicious, and perfect for busy weeknights. From skillet meals to baked dishes, these combos are a seasonal favorite. Keep reading for healthy comfort food that won’t weigh you down!

Italian Herb Grilled Chicken and Zucchini

So you think you've mastered the grill? Think again, because this Italian Herb Grilled Chicken and Zucchini is about to become your new summer obsession. It's low-carb, high-protein, and packed with enough flavor to make your taste buds do a happy dance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken and Marinade

• 4 (6-ounce) boneless, skinless chicken breasts, pounded to even thickness
• 1/4 cup rich extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 4 cloves garlic, finely minced
• 2 teaspoons dried Italian seasoning (or a blend of oregano, basil, rosemary, thyme)
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon red pepper flakes (optional for heat)

For the Zucchini

• 2 medium firm green zucchinis, sliced into 1/2-inch rounds
• 1 tablespoon rich extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon dried Italian seasoning

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes (if using). Set aside 2 tablespoons of the marinade for the zucchini.
2. Place the chicken breasts in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken, seal, and massage to coat evenly. Refrigerate for at least 30 minutes, up to 4 hours. (Tip: Don't marinate too long or the acid will make the chicken tough.)
3. While the chicken marinates, prepare your grill for medium-high heat (about 400°F to 450°F). Clean and oil the grates to prevent sticking.
4. In a separate bowl, toss the zucchini rounds with the reserved 2 tablespoons of marinade, plus the extra 1 tablespoon olive oil, salt, pepper, and Italian seasoning. Toss well to coat.
5. Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F in the thickest part. (Tip: Use a meat thermometer to avoid overcooking; chicken breasts can dry out fast.)
6. During the last 3-4 minutes of chicken cooking, add the zucchini rounds to the grill. Cook for 2-3 minutes per side, until tender and nicely charred. (Tip: Don't overcrowd the zucchini; give them space to get those beautiful grill marks.)
7. Remove both from the grill and let the chicken rest for 5 minutes before slicing. Serve the chicken with the grilled zucchini on the side.

A forkful of this juicy, herb-kissed chicken alongside smoky, tender zucchini is pure summer bliss. Serve it with a crisp side salad or some crusty bread if you're not strictly low-carb, but honestly, this dish shines all on its own. You'll be thinking about it long after the plates are clean.

Asian Stir-Fried Chicken Zucchini Noodles

Vegetable lovers, rejoice! This Asian stir-fried chicken zucchini noodles dish is here to satisfy your noodle cravings without the carb coma. It’s like your favorite takeout decided to get a low-carb makeover—and honestly, it’s even better.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken and Marinade

• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 2 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp finely grated fresh ginger

For the Stir-Fry

• 3 medium zucchini, spiralized into noodles
• 2 tbsp vegetable oil (high smoke point)
• 4 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• ½ tsp red pepper flakes
• ¼ cup chopped fresh cilantro
• 1 tbsp toasted sesame seeds

Instructions

1. In a medium bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp toasted sesame oil, and 1 tsp grated ginger. Add chicken strips and toss to coat. Let marinate for 10 minutes.
2. Spiralize zucchini into noodles. Pat dry with paper towels to remove excess moisture—this prevents soggy noodles.
3. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add marinated chicken in a single layer (work in batches if needed) and sear without stirring for 2 minutes. Then stir-fry until golden and cooked through, about 3–4 minutes. Transfer to a plate.
4. In the same wok, add minced garlic and red pepper flakes. Stir-fry for 30 seconds until fragrant.
5. Add zucchini noodles and stir-fry for 2 minutes, using tongs to toss constantly. Cook until just tender but still al dente—overcooking turns them mushy.
6. Drizzle 2 tbsp low-sodium soy sauce and rice vinegar over the noodles. Return chicken to the wok. Toss everything together for 1 minute to combine and heat through.
7. Remove from heat. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately—high heat keeps the noodles from getting soggy.

A bowl of these noodles is like a party in your mouth—crunchy, savory, and with just enough kick from the red pepper flakes. Serve it hot, topped with extra sesame seeds and a squeeze of lime if you're feeling fancy. Trust me, this is one low-carb win that doesn't taste like a compromise.

Steamed Chicken Zucchini Rolls

Tired of bland chicken breast? These steamed chicken zucchini rolls are here to rescue your taste buds—think tender chicken wrapped in green ribbons, steamed to perfection for a light, low-carb delight that’s as fun to make as it is to eat.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Rolls

• 1 ½ lbs boneless skinless chicken breast
• 2 medium zucchini (about 8 oz each)
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• ¼ tsp finely ground black pepper

For the Dipping Sauce

• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame seeds
• 1 green onion, thinly sliced

Instructions

1. Slice chicken breasts lengthwise into thin cutlets, about ¼-inch thick. Place between plastic wrap and gently pound to even thickness.
2. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Add chicken and marinate for 10 minutes.
3. Meanwhile, use a vegetable peeler to slice zucchini into long, thin ribbons. You'll need about 24 ribbons.
4. Lay a zucchini ribbon flat, place one strip of marinated chicken at one end, and roll tightly. Repeat with remaining ribbons and chicken.
5. Arrange rolls seam-side down in a steamer basket. Bring water to a boil, then steam covered over medium-high heat for 12-15 minutes until chicken is cooked through (internal temp 165°F).
6. While rolls steam, make dipping sauce: combine 3 tbsp soy sauce, 1 tbsp rice vinegar, honey, sesame seeds, and green onion. Stir until honey dissolves.
7. Remove rolls from steamer and let rest 2 minutes. Serve warm with dipping sauce.

Voilà—a plate of vibrant, juicy rolls that pack a flavor punch without weighing you down. The zucchini adds a fresh crunch that contrasts beautifully with the savory chicken. Perfect for a light lunch or dinner, and they’re even great cold the next day!

Mexican Chicken Zucchini Fritters

Flatten your tortilla dreams—these Mexican Chicken Zucchini Fritters are the crispy, low-carb fiesta your skillet’s been waiting for. Packed with cumin and chili heat, they’re like a taco that gave up the tortilla but kept all the flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb ground chicken
• 2 cups shredded zucchini (about 2 medium zucchini)
• 1/2 cup finely chopped white onion
• 1/3 cup chopped fresh cilantro
• 2 large eggs, lightly beaten
• 1/2 cup almond flour
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp avocado oil
• Sour cream and salsa for serving (optional)

Instructions

1. Place the shredded zucchini in a clean kitchen towel and wring out as much liquid as possible—this is key for crispy fritters.
2. In a large bowl, combine the ground chicken, squeezed zucchini, chopped onion, cilantro, beaten eggs, almond flour, cumin, chili powder, garlic powder, salt, and pepper. Mix with your hands until just combined; overmixing can make them tough.
3. Divide the mixture into 8 equal portions and shape each into a ½-inch-thick patty.
4. Heat the avocado oil in a large nonstick skillet over medium-high heat until shimmering—about 350°F if you have a thermometer.
5. Carefully place 4 patties in the skillet, ensuring they don't touch. Cook for 3–4 minutes per side, until deep golden brown and cooked through (internal temp 165°F). Flip gently; they’re delicate.
6. Transfer to a paper towel-lined plate and repeat with remaining patties.
7. Serve hot with a dollop of sour cream and a spoonful of salsa for that creamy, tangy kick.

Beneath that crunchy exterior lies a juicy, tender center that’s bursting with Tex-Mex goodness. Serve them as a snack, stack them on a salad, or just eat them straight off the plate—no judgment here.

Slow Cooker Chicken Zucchini Soup

C'Mon, let's get this soup party started! This Slow Cooker Chicken Zucchini Soup is your new low-carb BFF—set it, forget it, and come home to a broth that's basically a hug in a bowl.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 360 minutes

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 2 medium farm-fresh zucchinis, diced
• 1 sweet yellow onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Heat a large skillet over medium-high heat and add the extra virgin olive oil. Sear the chicken breasts for 3 minutes per side until golden brown—this locks in flavor, trust me.
2. Transfer the seared chicken to a 6-quart slow cooker. Add the diced onion, minced garlic, and diced zucchini.
3. Pour in the low-sodium chicken broth, then sprinkle with dried thyme, sea salt, and black pepper. Give it a gentle stir.
4. Cover and cook on LOW for 6 to 8 hours, or until the chicken is fork-tender and easily shreds.
5. Carefully remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine.
6. Taste and adjust seasoning if needed. For a thicker broth, mash some of the zucchini directly in the pot before serving.

Hearty yet light, this soup is pure comfort. Ladle it up with a side of crusty keto bread or a sprinkle of Parmesan for extra yum.

Mediterranean Chicken Zucchini Skewers

Get ready to fire up the grill because these Mediterranean Chicken Zucchini Skewers are about to become your new summer staple. With zesty lemon and fragrant oregano, every bite is a trip to the Greek islands—without the airfare.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Skewers

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 2 medium firm green zucchinis, sliced into 1/2-inch rounds
• 1/4 cup rich extra virgin olive oil
• Juice of 1 lemon (about 2 tbsp)
• 2 cloves pungent garlic, minced
• 1 tsp aromatic dried oregano
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• Wooden or metal skewers (if wooden, soak in water for 30 minutes)

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Tip: Let the marinade sit for 5 minutes to allow the flavors to meld.
2. Add the chicken cubes and toss well to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours). Tip: Avoid over-marinating as the lemon can make the chicken mushy.
3. While the chicken marinates, preheat your grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for 30 minutes.
4. Thread the chicken and zucchini alternately onto the skewers, dividing evenly.
5. Grill the skewers over direct heat, turning occasionally, for 10-12 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the zucchini is lightly charred. Tip: Don't overcrowd the grill to ensure even cooking.
6. Remove from the grill and let rest for 2 minutes before serving. Serve with lemon wedges if desired.

Usually I'm all about the meat, but the charred zucchini steals the show here. Serve these skewers with a side of tzatziki or a simple Greek salad for a complete meal that's as healthy as it is delicious.

Cheesy Chicken Zucchini Casserole

Finally, a casserole that’s as fun to say as it is to eat: Cheesy Chicken Zucchini Casserole. We’re talking tender chicken, al dente zucchini, and a creamy low-fat sauce that clings to every bite—plus a crispy panko crown that’ll make you forget it’s light.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 medium zucchini (about 1 lb), sliced into 1/4-inch rounds
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp rich extra virgin olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/2 tsp kosher salt
• 1 can (10.5 oz) low-fat cream of chicken soup, undiluted
• 1/2 cup plain Greek yogurt (full-fat for best texture)
• 1 cup shredded reduced-fat sharp cheddar cheese, divided
• 1/4 cup freshly grated Parmesan cheese
• 1/3 cup whole wheat panko breadcrumbs
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.
2. Toss zucchini rounds with 1/4 tsp salt and let drain in a colander for 10 minutes. Pat dry with paper towels—this prevents a watery casserole.
3. Season chicken cubes with remaining 1/4 tsp salt, pepper, and oregano.
4. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through (165°F internal), about 6–8 minutes, turning once. Transfer to a plate.
5. Reduce heat to medium. Add onion and garlic to the same skillet; sauté until softened, about 2 minutes.
6. In a large bowl, whisk together cream of chicken soup, Greek yogurt, 3/4 cup cheddar, and Parmesan. Fold in cooked chicken and onion-garlic mixture.
7. Gently fold the drained zucchini into the chicken mixture until evenly coated.
8. Spread the mixture evenly into the prepared baking dish.
9. In a small bowl, combine panko with melted butter and remaining 1/4 cup cheddar. Sprinkle over the casserole.
10. Bake uncovered for 30–35 minutes, until bubbly around edges and topping is golden brown. Let rest 5 minutes before serving—this helps it set so you get neat slices.

Nothing beats that first forkful: creamy, cheesy, with a whisper of garlic and a crunch that echoes. It's weeknight magic that even your pickiest eater will go back for seconds—just don't call it healthy to their face.

Lemon Herb Chicken and Zucchini Stir-Fry

Just when you thought weeknight dinners couldn't get any more exciting, this Lemon Herb Chicken and Zucchini Stir-Fry swoops in to save the day. It's quick, it's zesty, and it's about to become your new favorite low-carb obsession.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp freshly squeezed lemon juice (from 1 lemon)
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp finely ground sea salt
• 1/4 tsp finely ground black pepper

For the Stir-Fry

• 2 medium zucchini (about 1 lb), halved lengthwise and sliced into half-moons
• 1 medium red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 tbsp rich extra virgin olive oil
• 1/4 cup chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

Instructions

1. In a medium bowl, combine the chicken strips, lemon juice, 2 tbsp olive oil, minced garlic, thyme, rosemary, salt, and pepper. Toss well to coat, then let marinate at room temperature for 10 minutes while you prep the veggies. (Tip: Don't skip the marinade—it's the flavor backbone!)
2. Heat a large nonstick skillet or wok over high heat. Add 1 tbsp olive oil and swirl to coat. Once shimmering, add the marinated chicken in a single layer. Cook without moving for 2 minutes, then stir-fry for 3–4 minutes until golden and cooked through (internal temp 165°F). Transfer to a plate and set aside.
3. In the same skillet, add the zucchini, bell pepper, and onion. Stir-fry over high heat for 3–4 minutes until crisp-tender and lightly charred in spots. (Tip: Keep the heat high to avoid steaming—you want browning, not mush.)
4. Return the chicken to the skillet and toss everything together for 1 minute to reheat. Remove from heat.
5. Sprinkle with fresh parsley and serve immediately with lemon wedges on the side. (Tip: Squeeze extra lemon over the top for a bright finish.)

Crisp edges of the chicken meet tender-crisp zucchini in a burst of lemon and herbs — it's a one-pan wonder that's light, satisfying, and ready in under 20 minutes. Toss it with cauliflower rice, pile it into lettuce cups, or just enjoy as is with a glass of crisp white wine. Either way, your taste buds will thank you.

Low-Carb Chicken Zucchini Pasta

Did you think going low-carb meant saying goodbye to pasta? Think again! This Low-Carb Chicken Zucchini Pasta swaps in spiralized zucchini noodles for a fresh, guilt-free twist that's packed with flavor and totally delicious.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 large zucchini (about 2 lbs), ends trimmed
• 1 lb boneless skinless chicken breasts
• 2 tbsp rich extra virgin olive oil, divided
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes (optional, for heat)
• 1.5 cups low-carb tomato basil sauce (store-bought or homemade)
• 1/4 cup chopped fresh basil leaves, plus more for garnish
• 1/4 cup grated Parmesan cheese
• Salt and finely ground black pepper, to taste

Instructions

1. Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Place the noodles on a paper towel-lined plate, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with another paper towel — this prevents sogginess!
2. Season the chicken breasts on both sides with salt and pepper. In a large skillet over medium-high heat, warm 1 tbsp of the olive oil until shimmering. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized pieces.
3. Reduce heat to medium. Add the remaining 1 tbsp olive oil and the minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic. Stir in the crushed red pepper flakes if using.
4. Pour in the tomato basil sauce and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning with salt and pepper.
5. Add the zucchini noodles to the skillet and toss gently with the sauce. Cook for 2-3 minutes, just until the noodles are tender but still al dente — overcooking them turns them to mush!
6. Return the sliced chicken to the skillet and toss everything together. Remove from heat and stir in the chopped basil and Parmesan cheese.
7. Serve immediately, garnished with additional basil ribbons and a sprinkle of Parmesan. For extra flair, add a pinch of red pepper flakes on top.

Sprinkle with extra Parmesan and a few basil ribbons for a stunning finish. The tender chicken and al dente zoodles soak up that tangy sauce like a dream—perfect for a quick weeknight dinner that feels indulgent but is totally waistline-friendly.

Indian Curry Chicken and Zucchini

Look, I'm not saying this curry will change your life—but I'm not not saying it. Picture tender chicken and crisp-tender zucchini swimming in a luscious, aromatic coconut milk sauce with just the right kick. It's low-carb comfort food that comes together faster than you can order takeout.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1.5 lbs boneless skinless chicken breasts, cut into bite-size chunks
• 2 medium firm green zucchinis, sliced into half-moons
• 1 can (13.5 oz) full-fat coconut milk
• 1 large sweet yellow onion, diced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 2 tbsp rich extra virgin coconut oil (or ghee)
• 1 tbsp curry powder (preferably a hot Madras blend)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt, plus more to finish
• Fresh cilantro for garnish (optional)

Instructions

1. Season the chicken chunks with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp turmeric. Set aside to marinate while you prep the veggies — at least 5 minutes but you do you.
2. Heat 1 tbsp coconut oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (don't crowd it!) and sear for 3-4 minutes per side until golden brown. Remove to a plate — it'll finish cooking later.
3. Lower heat to medium and add the remaining 1 tbsp coconut oil. Toss in the diced onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Scrape up any browned bits from the bottom — that's flavor gold.
4. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. Now dump in the curry powder, remaining turmeric, and cumin. Stir for 1 minute to bloom the spices — your kitchen will smell like a temple.
5. Pour in the coconut milk and bring to a gentle simmer. Return the chicken and any juices to the pan. Reduce heat to medium-low and cook uncovered for 10 minutes, stirring now and then. Pro tip: If the sauce seems too thick, sploosh in a splash of water or chicken broth.
6. Add the zucchini slices and the remaining 1/2 tsp salt. Stir gently, then let simmer for another 5 minutes — you want the zucchini tender but still slightly firm. Another tip: Don't overcook or they'll get mushy; they'll continue cooking off the heat.
7. Taste and adjust seasoning with more salt or pepper. If you like heat, add a pinch of cayenne. Let the curry rest for 2-3 minutes before serving — this deepens the flavor. Final tip: Garnish with fresh cilantro if you're not a hater.

A spoonful of this curry over a bed of steamed cauliflower rice is pure comfort — the creamy sauce coats every grain, the chicken is tender, and the zucchini adds a fresh crunch. It's even better the next day, so make extra and thank yourself later.

Stuffed Chicken Zucchini Boats

Here's a recipe that's basically a gateway drug to healthy eating: Stuffed Chicken Zucchini Boats. They're cheesy, savory, and packed with protein, yet low-carb enough to make your waistline do a happy dance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 4 medium, plump firm zucchini
• 1 tablespoon rich extra virgin olive oil
• 1/2 cup finely diced yellow onion
• 2 cloves fresh garlic, minced
• 2 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup rich smooth marinara sauce
• 1 cup shredded whole-milk mozzarella cheese, divided
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon fragrant Italian seasoning
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds and a thin layer of flesh, leaving a 1/4-inch thick boat.
3. Sprinkle the cut sides with salt and let rest for 10 minutes to draw out moisture. Pat dry with paper towels — this prevents soggy boats.
4. In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
5. In a medium bowl, combine shredded chicken, cooked onion and garlic, marinara sauce, 3/4 cup mozzarella, Parmesan, Italian seasoning, salt, and pepper. Mix well.
6. Generously stuff each zucchini boat with the chicken mixture, pressing it in firmly. Top with remaining 1/4 cup mozzarella.
7. Place boats on the baking sheet and bake for 20-25 minutes, until zucchini is tender and cheese is melted and bubbly. For a golden top, broil for 2 minutes at the end.
8. Let rest 2 minutes before serving. The boats will be fork-tender but hold their shape.

These boats are a textural triumph: tender zucchini cradles a creamy, cheesy filling with just enough bite from the chicken. Try serving them with a dollop of Greek yogurt or a sprinkle of fresh basil for a pop of color and tang.

Cold Chicken Zucchini Salad

Trust me, when the mercury climbs, you need this Cold Chicken Zucchini Salad in your life. It’s a low-carb dream that’s all about juicy chicken, crisp zucchini ribbons, and a zesty vinaigrette that’ll make you forget pasta ever existed. Because who needs carbs when you can have this refreshing chill bomb?

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 2 large firm zucchini (about 1 pound total)
• ¼ cup fresh lemon juice (from 1–2 lemons)
• 1 teaspoon lemon zest
• ⅓ cup rich extra virgin olive oil
• 1 tablespoon smooth Dijon mustard
• 1 small garlic clove, finely minced
• ¾ teaspoon fine sea salt, divided
• ½ teaspoon finely ground black pepper, divided
• 2 tablespoons chopped fresh basil or parsley (optional)

Instructions

1. Pat the chicken breasts dry with paper towels, then season both sides with ½ teaspoon salt and ¼ teaspoon pepper.
2. Heat a large skillet or grill pan over medium-high heat and lightly oil the surface. Cook chicken for 5–7 minutes per side, until the internal temperature reaches 165°F and the outside is golden brown. Transfer to a plate and let cool completely (at least 30 minutes; you can speed it up in the fridge).
3. While the chicken cools, use a Y-shaped vegetable peeler to slice the zucchini lengthwise into thin ribbons. Stop when you reach the seedy core—discard or save the core for another use. Place ribbons in a large bowl.
4. In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, minced garlic, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Slowly drizzle in the olive oil while whisking until emulsified.
5. Once the chicken is cool, slice it across the grain into thin strips, about ¼-inch thick.
6. Add the chicken strips and any accumulated juices to the bowl with zucchini ribbons. Pour the vinaigrette over the top and toss gently with tongs until everything is evenly coated. Fold in the fresh herbs if using.
7. Cover and refrigerate for at least 20 minutes before serving—this lets the flavors meld and keeps it refreshingly cold. Taste and adjust seasoning if needed.

Undeniably, this salad is a summer superstar—the juicy chicken and tangy ribbons are a match made in heaven. Serve it chilled on a hot day or pack it for a picnic; it only gets better as it sits. Trust me, your taste buds will thank you.

Zucchini Crust Chicken Pizza

Ready to flip the script on pizza night? This zucchini crust chicken pizza is low-carb, gluten-free, and absolutely cheesy—a game changer for anyone craving pizza without the carb coma.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Zucchini Crust

• 2 large fresh zucchini (about 1 lb total)
• 1 tsp kosher salt
• 1 farm-fresh egg, lightly beaten
• 1/2 cup finely grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp finely ground black pepper

For the Topping

• 1 tbsp rich extra virgin olive oil
• 1 medium boneless skinless chicken breast (about 6 oz)
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/2 cup good-quality tomato sauce (no sugar added)
• 1 cup shredded part-skim mozzarella cheese
• 2 tbsp chopped fresh basil leaves

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly grease it with nonstick spray.
2. Grate the zucchini using a box grater. Place the shreds in a clean dish towel and squeeze out as much liquid as possible over the sink. Tip: The drier the zucchini, the crispier the crust!
3. In a large bowl, combine the squeezed zucchini, beaten egg, Parmesan, 1/2 cup mozzarella, oregano, garlic powder, and black pepper. Stir until a sticky dough forms.
4. Transfer the dough to the prepared baking sheet. Shape it into a 10-inch round, about 1/4-inch thick. Bake for 15 minutes, until the edges are golden and the surface is firm to the touch.
5. While the crust bakes, prep the chicken: In a small bowl, mix the olive oil, smoked paprika, and 1/4 tsp salt. Rub the mixture all over the chicken breast.
6. Heat a nonstick skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, until golden and cooked through (165°F internal temp). Let rest, then dice into bite-sized pieces.
7. Remove the crust from the oven. Spread the tomato sauce evenly over the crust, leaving a 1/2-inch border. Sprinkle with 1 cup mozzarella, then top with the diced chicken.
8. Return the pizza to the oven and bake for 10-12 minutes, until the cheese is bubbly and slightly browned. Remove, sprinkle with fresh basil, and let cool for 2-3 minutes before slicing.

Voilà! A pizza that's crisp, savory, and packs protein without the guilt. Serve with a side salad for a complete meal that'll have even the skeptics asking for seconds.

Parmesan Chicken Zucchini Patties

Kicking off with a winner, these Parmesan Chicken Zucchini Patties are the low-carb crispy dream you didn't know you needed. They’re pan-fried to golden perfection, packed with flavor, and ridiculously easy to whip up.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Patties

• 2 medium zucchini (about 1 lb), shredded
• 1 lb ground chicken
• 1/2 cup freshly grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp finely ground black pepper
• 1/3 cup almond flour (or breadcrumbs for non-low-carb)

For Cooking and Serving

• 2 tbsp rich extra virgin olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This is key for crispy patties.
2. In a large bowl, combine the squeezed zucchini, ground chicken, Parmesan, beaten egg, minced garlic, salt, pepper, and almond flour. Mix until just combined; don't overwork.
3. Form the mixture into 8 equal patties, about 1/2-inch thick. Tip: wet your hands slightly to prevent sticking.
4. Heat olive oil in a large nonstick skillet over medium heat until shimmering.
5. Carefully place patties in the skillet, working in batches if needed to avoid overcrowding. Cook for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Tip: don't flip too early—wait for a nice crust to form.
6. Transfer cooked patties to a paper towel-lined plate. Garnish with fresh parsley and serve hot.

With a crispy golden crust and a tender, juicy interior, these patties are a total crowd-pleaser. Whip up a batch for a quick weeknight dinner or serve them as appetizers — they disappear fast.

Conclusion

So there you have it—14 delicious low-carb chicken breast with zucchini recipes that are perfect for weeknight dinners. Give them a try, and let us know your favorites in the comments! Don’t forget to share this roundup on Pinterest to inspire your friends. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.