Cheesy Baked Chicken Zucchini with Bacon

Serving: Pair this dish with a side of roasted vegetables, a green salad, or cauliflower rice for a complete low-carb meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave in 30-second intervals until heated through.
Variations
Add Mushrooms: Sautéed mushrooms add an earthy flavor and extra depth.
Spicy Kick: Sprinkle red pepper flakes or smoked paprika for a bit of heat.
Creamier Version: Mix in cream cheese or heavy cream before baking for a richer, creamier dish.
Different Cheese Options: Try Cheddar, Gouda, or Monterey Jack for a different cheesy flavor.
FAQ
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work just as well and may add extra juiciness. Adjust cooking time by adding 5 extra minutes if needed.

2. Do I have to use Ranch seasoning?
No, you can use garlic powder, onion powder, Italian seasoning, or smoked paprika as alternatives.

3. Can I make this ahead of time?
Yes! Assemble the dish a day in advance, cover it, and refrigerate. When ready to bake, remove from the fridge 15 minutes before baking to bring it to room temperature.

4. What can I serve with this dish?
This meal pairs well with steamed broccoli, roasted asparagus, a fresh green salad, or mashed cauliflower for a balanced low-carb meal.

This Baked Chicken Zucchini with Bacon is a simple, flavorful, and satisfying dinner that’s perfect for busy weeknights. Try it today and enjoy every cheesy, bacon-filled bite!