Chicken and Zucchini Casserole
Main Dishes • Italian
Description
This casserole turns out to be very light and juicy, and it's delicious both warm and cold. Important detail!!! Do not cut the pie immediately after taking it out of the oven; let it sit for about 10 minutes so the cheese can firm up a bit, otherwise it won't slice evenly.
Ingredients
- Chicken fillet 2 pieces
- Courgette 1 piece
- Cottage cheese 5 oz
- Chicken Egg 2 pieces
- Cream 22% 5 fl oz
- Russian Cheese 5 oz
- Wheat Flour 2 spoons
- Onion 1 head
- Garlic 2 cloves
- Dried Rosemary to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Boil the chicken fillet in salted water. It doesn't need to be cooked for long; it should remain juicy. Cut the fillet into pieces and set aside to cool.
Step 3
Slice the onion into half rings and sauté it in vegetable oil until golden brown.
Step 4
Coarsely chop a little more than half of the zucchini, add it to the onions, and sauté until soft. Mince the garlic and add it to the vegetables.
Step 5
Grate the cheese on a coarse grater. Whisk the eggs with a pinch of salt. Combine the beaten eggs, half of the cheese, flour, cream, and cottage cheese, then add the chicken fillet along with the zucchini, onion, and garlic. Season with salt and mix everything well once again.
Step 6
Next, spread the dough into a springform pan for easier handling, sprinkle with pepper and oregano. Slice the remaining zucchini into thin rounds and layer them on top of the dough. Then, sprinkle the top layer with the remaining grated cheese and bake for 30–40 minutes, until the cheese is golden brown.
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