Chicken gratin with young zucchini and parmesan
6 servings
30 minutes
Chicken gratin with young zucchini and parmesan is a refined dish of Italian cuisine that combines the tenderness of chicken fillet, the aroma of herbs, and the creamy taste of parmesan. Traditionally baked to a golden crust, gratin originates from French cuisine but takes on an Italian flair in this version due to the combination of ingredients. Young zucchini adds freshness and lightness, while chopped cilantro provides spicy notes. Baked in the oven, this gratin retains the juiciness of chicken meat, and grated parmesan forms an appetizing crust that gives the dish a rich flavor. It is perfect for both family dinners and festive gatherings, impressing guests with its sophisticated taste and aroma.
1
Preheat the oven to 180 degrees.
2
Wash the fillet, cut into cubes, puree in a blender, add salt and pepper to the resulting minced meat.
- Chicken fillet: 4 pieces
- Salt with herbs: to taste
- Ground black pepper: to taste
3
Peel the onion, slice it into half rings, and fry until golden.
- Shallots: 2 pieces
4
Place the minced meat at the bottom of the mold (if using a silicone mold, no greasing is needed; if it's made of another material, it should be greased with oil).
5
Place the fried onion on top of the minced meat.
- Shallots: 2 pieces
6
Next, add the chopped cilantro.
- Fresh cilantro (coriander): 1 bunch
7
Slice the zucchini into thin rings and place greens on top.
- Zucchini: 1 piece
8
Sprinkle grated Parmesan on top of the obtained mass.
- Grated Parmesan cheese: 100 g
9
Bake for about 20 minutes (important - do not over-dry the filling).