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The chicken zucchini casserole is a great idea for lunch or dinner for two. The cooking process does not take much time. Some foods need to be pre-fried, then mixed with the rest of the ingredients, add the oatmeal and pour over the beaten eggs. Hercules will absorb moisture from the zucchini, swell, the casserole will be lush and satisfying.
From zucchini just what recipes have not come up with - boil jam, bake pancakes and pancakes, stuff, prepare caviar and salads for the winter. In my opinion, this is the most popular vegetable, especially from June to October.
There are a couple of ways to make a quick vegetable casserole. First, you can fry the vegetables in a deep skillet, and then pour them with the egg-milk mixture. For even cooking on both sides, such a vegetable omelet is turned over in the manner of a tortilla. The second way I prefer is to bake in the oven, this cooking method is less of a hassle. While the dish is baking, you can relax and have a cup of coffee or an aperitif.
A big plus of the recipe is that the casserole is prepared without flour. Flour is often added to egg mixtures to keep the ingredients from falling apart, but some people suffer from gluten intolerances, which is why flour is replaced with gluten-free foods.
- Cooking time: 35 minutes
- Servings: 2
Ingredients for Chicken Zucchini Casserole
- 200 g chicken fillet;
- 4 eggs;
- 40 g oatmeal (rolled oats);
- 200 g zucchini;
- 50 g onions;
- 80 g carrots;
- 40 g tomatoes;
- dried carrots, herbs, ground paprika, salt, vegetable oil.
Method of cooking zucchini casserole with chicken
On a coarse vegetable grater, three small carrots. Chop the onion finely. Pass the onions and carrots in vegetable oil, put them in a fireproof dish, oiled.
Cut the chicken fillet into small cubes. Fry the chicken in the same pan in which the vegetables were sautéed. Transfer the fried chicken pieces to the mold.
Cut the zucchini into thin strips. Cut a small tomato into cubes. Add the chopped raw vegetables to the mold to the rest of the ingredients.
Season the zucchini casserole with chicken, add spicy notes to it. Finely chop a small bunch of fresh herbs - parsley or cilantro. For piquancy and flavor enhancement, I sprinkled in a couple of tablespoons of dried carrots, dried bell peppers and a teaspoon of ground sweet paprika.
Next, add instant oatmeal and salt to taste into the mold. Then mix the ingredients thoroughly. Under the influence of salt, water will be released from the squash, because this vegetable is 80% water. The flakes absorb moisture, so the finished meal will not be watery.
Break the raw chicken eggs into a bowl, add a pinch of salt, mix with a whisk. It is not necessary to beat strongly, it is enough to destroy the structure of the protein and yolk.
Pour the mixture into a casserole dish, shake gently so that it spreads evenly.
We put the mold on the middle level of the oven, turn on the heating to 185 degrees Celsius. The chicken zucchini casserole will be ready in about 15-20 minutes, depending on the individual characteristics of the oven.
Serve hot zucchini casserole with chicken on the table, season with sour cream and ketchup. Bon Appetit!