Mini Zucchini and Chicken Casseroles
by Editorial Staff
Zucchini casseroles with chicken turned out to be very tender and juicy. And the shape of the small casseroles is very convenient, like cutlets. Zucchini casseroles are delicious, warm, and cold.
Ingredients
- Minced chicken – 500g
- Zucchini – 1 medium young
- Onion – half an onion
- Eggs – 1
- Chicken seasoning – to taste
- Potatoes – 5-6 pcs.
- Vegetable oil – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
- Dry Italian herbs or basil – 0.5 teaspoon
- Hard cheese – 120-150g
- Chopped dill – 1 tbsp
Directions
- Peel the vegetables. Do not remove the skin from the young zucchini.
- Three zucchini on a coarse grater, onion – on a fine grater.
- Mix the minced chicken with zucchini and onions, add the egg, salt, and pepper, season. We knead well. Do not be embarrassed that the minced meat turned out to be thin, we will bake in tins. Thinly three potatoes (cut) on a carpaccio grater. Salt it, pepper it, sprinkle with herbs, and pour it over with vegetable oil.
- Line the bottom and walls of the cake tins with overlapping potato slices. We spread at 1.5 tablespoon. mince spoons. We put in an oven preheated to 180 degrees for 20 minutes.
Three cheese on a fine grater. - Spread 1 teaspoon or a little less grated cheese on top of the casseroles. Sprinkle a little dill. Put in the oven for another 10 minutes.
- Let the prepared casseroles cool slightly, and then remove the casseroles with chicken from the molds using a fork. For casseroles, you can prepare a tomato and garlic salad.
- Ready-made zucchini casseroles with chicken.
Enjoy your meal!
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