Zucchini Casserole (with Chicken)
by Editorial Staff
A very tasty and tender casserole of courgettes and chicken fillet, with the addition of feta cheese, spices, and aromatic herbs. The casserole will turn out to be dense and moderately juicy.
Ingredients
- Zucchini – 500 g
- Chicken fillet – 1 pc.
- Bryndza – 100 g
- Bulb onions – 1 pc.
- Green onions – 2 pcs.
- Parsley greens – 1 tbsp
- Fresh basil – 1 sprig
- Vegetable oil – 3 tbsp
- Eggs – 2 pcs.
- Sour cream – 3 tbsp
- Salt to taste
- Flour – 80 g
- Ground black pepper to taste
- Paprika – 1 teaspoon
- Turmeric – 1 teaspoon
We cut the zucchini last, and it is advisable to cut the skin off the zucchini. I also want to note that the zucchini does not first need to be salted and decanted. When serving, this dish must be cooled to room temperature. Serve a casserole with vegetable salad, I have tomatoes with garlic and aromatic oil. Bon Appetit!
Directions
- Cut the chicken fillet into slices, lightly salt and pepper, mix. Add 1 tbsp vegetable oil and mix. Fry the chicken in a dry frying pan, stirring constantly, over high heat, for about 5 minutes. Place the meat on a plate. Chop the parsley, basil, and green onions with a knife. Chop the onions finely. Grate cheese on a coarse grater. Peel the zucchini, cut into 1 cm wide slices. Combine the whole slices in a bowl.
- Beat eggs with a fork, add sour cream, salt, and ground black pepper to taste, spices and mix. Add flour, mix well, add 2 tbsp vegetable oil and beat with a fork.
- Combine the egg mixture with the spices and mix well. Grease a heat-resistant form with vegetable oil, put the mixture in it, level the surface.
- Bake in an oven preheated to 180 degrees for 40 minutes. Cool the casserole, cut into portions, serve with a vegetable salad.
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