Chicken and zucchini casserole is a light and tasty dish for a family dinner or breakfast.
Summary
| Course | Main Dish |
| Servings (Default: 6) |
Ingredients
Ingredients- Chicken fillet – 300 g
- Fresh zucchini – 600 g
- Bulb onions – 1 pc.
- White bread – 150 g
- Milk – 100 ml
- Eggs – 2 pcs.
- Garlic – 2 cloves
- Potato starch – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for lubricating the mold
Print Recipe
Pin Recipe Instructions
- Wash zucchini. If using young zucchini with thin skin, no need to peel. Grate zucchini and squeeze out excess liquid.
- Soak bread in milk for 2-3 minutes until softened.
- Using a meat grinder, grind chicken fillet, onion, garlic, and soaked bread together.
- Add grated zucchini and eggs to ground chicken mixture. Mix well. Season with salt and pepper to taste. Add potato starch and mix thoroughly.
- Oil a baking dish and line it with parchment paper. Add the chicken-zucchini mixture to the dish, spreading it evenly.
- Bake in preheated oven at 180°C (356°F) for 40-45 minutes until golden and cooked through (internal temperature 74°C/165°F).
- Serve hot or cold.
Bon Appetit.
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