Light Pasta – Zucchini – Casserole

Summary

Ingredients

• 400 g pasta
• Water (salt water)
• 2 zucchini
• 120 g cocktail tomatoes
• 100 g cheddar cheese
• 150 g mozzarella, rated
• 2 small chicken breast fillet (s)
• 300 ml milk
• 2 egg (s)
• 1 herb (s)
• 2 cloves garlic)
• salt and pepper
• Oil for frying
• Fat for the shape

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Instructions

1. First wash the chicken breasts, pat them dry and season with salt and pepper. Heat some oil in a pan and fry the chicken breasts on both sides. Let cool, then cut into strips and set aside.
2. Wash the courgettes, grate them roughly and sprinkle with a little salt. Then cook the pasta in salted water until al dente, drain and drain. Halve the cocktail tomatoes and grate the cheddar cheese.
3. Add the chicken strips, tomatoes, cheese and the squeezed courgette grated to the pasta. Mix everything together and place in a greased baking dish.
4. Now pour the milk into a saucepan, warm it up a little and dissolve the herb in it. Peel off, wash and press the garlic cloves. Season to taste with salt and pepper, whisk the 2 eggs and add them as well.
5. Then pour everything over the pasta and sprinkle the grated mozzarella on the casserole. Bake in the preheated oven at medium heat (approx. 175 ° C) until the cheese melts and the casserole is golden brown.