Zucchini Casserole with Minced Chicken and Bell Pepper

If you don’t like zucchini, then you don’t know how to cook them! They make any dish juicy and healthy. Ground chicken casserole with bell peppers and zucchini is a great opportunity to get to know the zucchini better. I am sure that you will definitely cook this dish more than once!

Cook: 20 minutes

Servings: 6

Ingredients

Directions

Grate the zucchini with a coarse grater. Add 0.5 teaspoon of salt, stir and leave for 10-12 minutes for juice to stand out.
Transfer the minced chicken to a deep bowl, add 0.5 teaspoons of salt, a mixture of peppers, and dried garlic. Toss the minced meat with the spices. Turn on the oven to heat up to 180 degrees.
Cut the onions into small cubes. Chop the dill (without stems) finely. A little dill can be left to decorate the finished dish.
Peel and cut the bell pepper into small cubes. Squeeze the juice from the zucchini – quite a lot of it stood out, almost a whole glass.
Combine zucchini, chopped dill, onion, and bell pepper in a deep bowl. Stir. Add minced chicken with spices to a bowl of vegetables and beat in eggs.
Stir the combined ingredients. The mass turns out to be thick, falls off the spoon in a lump. Grease a baking dish with butter.
Put the resulting mass in a baking dish and flatten with a spoon. Lubricate the surface with sour cream. Place the dish in a preheated oven and bake for 40 minutes.
Grate the cheese on a fine grater. After 40 minutes, remove the casserole dish from the oven, spread the hard cheese over the surface, and place it in the oven for another 10 minutes.
Zucchini and minced chicken casserole are ready! Allow the cooked dish to cool for 10 minutes in the pan so that the casserole comes off slightly and the juice is absorbed back into the casserole.
Cut the courgette casserole into slices and place on bowls.
If desired, the dish can be garnished with fresh dill. Juicy, tasty casserole so tender that it just melts in your mouth! A great way to tell loved ones that you care about them!

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