Zucchini Casserole

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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