Zucchini Casserole
8 servings
60 minutes
A great way to add variety to dishes with zucchini and cook it using an original recipe. This vegetable is versatile in itself: you can cook cream soups from it, crumble it into salads or even cut excellent spaghetti. The combination of zucchini and casserole becomes an airy, elegant dish with a festive look and a ruddy crust. The recipe requires fragrant hard cheese - with it, the casserole will get a pleasant viscosity and tart aroma.
1
Chop the onion and fry it in vegetable oil until golden brown.
- Onion: 200 g
- Vegetable oil: 30 ml
2
Grate the zucchini on a coarse grater, add a little salt, mix, let it sit for 5-10 minutes, and then squeeze out the juice.
- Zucchini: 600 g
- Salt: to taste
3
Cut the chicken fillet into small cubes. Mix with zucchini and fried onion, add eggs, flour, mustard, sour cream, lemon zest, salt and pepper.
- Chicken fillet: 800 g
- Onion: 200 g
- Chicken egg: 3 pieces
- Wheat flour: 50 g
- Dijon mustard: 30 g
- Sour cream: 120 g
- Lemon zest: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Grease the baking dish with butter, add the mixture, smooth it out, and place it in an oven preheated to 180 degrees for 35 minutes.
- Vegetable oil: 30 ml
- Grated cheese: 100 g
5
Sprinkle the casserole with grated cheese, increase the temperature to 200 degrees and turn on the grill mode, bake the casserole until golden brown, about 5 minutes.
- Grated cheese: 100 g