Zucchini Casserole
Main Dishes • Ossetian
Description
A great way to diversify dishes with zucchini and prepare it using an unconventional recipe. This vegetable is versatile on its own: you can make creamy soups, toss it into salads, or even slice it into excellent spaghetti. The combination of zucchini and casserole becomes a light, festive dish with a golden crust. The recipe calls for fragrant hard cheese, which will give the casserole a pleasant creaminess and a robust aroma.
Ingredients
- Chicken fillet 30 oz
- Sour Cream 5 oz
- Dijon Mustard 0 oz
- Onion 5 oz
- Vegetable Oil 0 fl oz
- Courgette 20 oz
- Chicken Egg 3 pieces
- Wheat Flour 0 oz
- Grated Pecorino Pepato Cheese 5 oz
- Citrus Zest Mix to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop the onion and sauté it in vegetable oil until golden brown.
Step 2
Grate the zucchini on a coarse grater, lightly salt it, mix well, and let it sit for 5 to 10 minutes, then squeeze out the excess liquid.
Step 3
Cut the chicken fillet into small cubes. Mix with zucchini and sautéed onions, then add eggs, flour, mustard, sour cream, lemon zest, salt, and pepper.
Step 4
Grease a baking dish with butter, pour in the mixture, smooth it out, and place it in an oven preheated to 355°F for 35 minutes.
Step 5
Sprinkle the casserole with grated cheese, increase the temperature to 390°F, and turn on the grill mode. Bake the casserole until golden brown, about 5 minutes.
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