Baked Chicken and Vegetable Casserole

Ingredients

• 4 eggs
• 2 tbsp quark (or cottage cheese)
• Fresh dill, chopped
• 1 zucchini, sliced
• 1 onion, chopped
• Olive oil
• 2 cloves of garlic, minced
• 2 chicken fillets, diced
• 100g mushrooms, sliced
• 1 tomato, sliced
• 150g mozzarella, shredded
• Salt and pepper to taste
• Fresh basil, chopped
• Fresh parsley, chopped

Directions

1. Prepare the Egg Mixture:
   • In a large bowl, beat the 4 eggs with a pinch of salt.
   • Add 2 tbsp of quark and mix well.
   • Stir in the chopped dill. Set aside.
2. Prepare the Zucchini:
   • Slice the zucchini and place it in a bowl.
   • Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
3. Sauté the Vegetables:
   • Heat a drizzle of olive oil in a skillet over medium heat.
   • Add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute.
   • Add the diced chicken fillets to the skillet and cook until browned and cooked through, about 5-6 minutes.
   • Add the sliced mushrooms and cook until tender, about 3-4 minutes.
   • Season with salt and pepper to taste. Remove from heat.
4. Assemble the Casserole:
   • Preheat your oven to 180°C (350°F).
   • Grease a baking dish with olive oil.
   • Layer the bottom of the baking dish with the zucchini slices.
   • Spread the sautéed chicken and vegetable mixture over the zucchini.
   • Arrange the tomato slices on top.
   • Pour the egg mixture evenly over the vegetables and chicken.
   • Sprinkle the shredded mozzarella over the top.
   • Season with additional salt, pepper, chopped basil, and parsley.
5. Bake:
   • Bake in the preheated oven for 40 minutes, or until the top is golden brown and the casserole is set.
6. Serve:
   • Allow the casserole to cool slightly before slicing.
   • Serve warm and enjoy!

Serving Suggestions

Read more on next page

ADVERTISEMENT

Next→