Zucchini and chicken casserole
Smakota (Smakotainfo.com) offers to prepare a delicious and tender casserole from zucchini and chicken fillet. Zucchini and chicken casserole it turns out moderately juicy and very aromatic, and the cheese in such a casserole successfully complements the zucchini and chicken combination.
Zucchini and chicken casserole recipe
- Zucchini – 500 g.
- Chicken fillet – 1 piece (200-250 g).
- Cheese – 100 g.
- Onion – 1 piece.
- Green onion – 2-3 sprigs.
- Parsley greens – 1 tbsp.
- Fresh basil – 1 sprig.
- Oil – 3 tbsp.
- Eggs – 2 pieces.
- Sour cream – 3 tbsp.
- Salt to taste.
- Flour – 80 g.
- Ground black pepper to taste.
- Paprika – tsp.
- Turmeric – 1 tsp
Wash the chicken fillet well, cut into slices, lightly salt and pepper, add a spoonful of oil, mix well. We put our chicken on a well-heated DRY pan, fry, stirring constantly, for 3-4 minutes over high heat.
Finely chop the parsley, basil, green onion, and spring onion. Grind the cheese on a beet grater and pour it over the greens. Peel the zucchini and cut it into thin slices about 1 cm wide. Add the zucchini and fried chicken to the greens with cheese.
Beat the eggs with a fork, add sour cream, salt and ground black pepper to taste, spices, flour and 2 tbsp. oil and mix well. Combine the egg mixture with the cutlet and mix well again.
We put the mass in an oiled form and put it in an oven heated to 180 degrees for 40 minutes. Cool the casserole, cut into portions and serve.
Such a casserole can be served as an independent dish or with a vegetable salad.
