Chicken and zucchini casserole is a light and tasty dish for a family dinner or breakfast.

Summary

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

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Instructions

1. Wash zucchini. If using young zucchini with thin skin, no need to peel. Grate zucchini and squeeze out excess liquid.
2. Soak bread in milk for 2-3 minutes until softened.
3. Using a meat grinder, grind chicken fillet, onion, garlic, and soaked bread together.
4. Add grated zucchini and eggs to ground chicken mixture. Mix well. Season with salt and pepper to taste. Add potato starch and mix thoroughly.
5. Oil a baking dish and line it with parchment paper. Add the chicken-zucchini mixture to the dish, spreading it evenly.
6. Bake in preheated oven at 180°C (356°F) for 40-45 minutes until golden and cooked through (internal temperature 74°C/165°F).
7. Serve hot or cold.

Bon Appetit.