Zucchini Baked with Chicken Fillet in Tomato-Sour Cream Sauce

A very light and tender dish, ideal for hot summer days. A simple sauce of sour cream and tomato paste, as well as turmeric, coriander, and garlic, add aroma and flavor to chicken and zucchini. For a more interesting taste, sprinkle the prepared dish with grated cheese.

Cook: 1 hour

Servings: 2

Ingredients

Directions

Prepare all the ingredients you need. Turn on the oven to preheat to 180 degrees. I have a 10×16 cm baking dish.
Wash the chicken fillet, pat dry and cut into slices about 0.5 cm thick.
Send the chicken to a bowl, add turmeric, salt, pepper. Mix everything well so that the salt and spices are evenly distributed over the chicken pieces.
Wash the zucchini, dry it, cut off the ends. Cut the zucchini into slices. Calculate that there are 2-3 more zucchini slices than chicken slices.
Grease a baking dish with vegetable oil. Layout, alternating, zucchini, and chicken (starting with zucchini and ending with them).
Place the sour cream and tomato paste in a small bowl.
Peel the garlic, chop and add to sour cream and tomato paste. Season everything with salt and pepper.
Chop the coriander and add to a bowl, mix everything.
Pour the tomato-sour cream mixture over the chicken and zucchini.
Place in a hot oven and bake for 40 minutes (using your oven as your guide).
Grate the cheese on a medium grater. Remove the dish from the oven and sprinkle the prepared courgettes with grated cheese on top.

Zucchini baked with chicken fillet in tomato-sour cream sauce, serve immediately.

Enjoy your meal!

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