Baked Chicken and Vegetable Casserole

Ingredients

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.
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.
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.
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.
Bake:
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and the casserole is set.
Serve:
- Allow the casserole to cool slightly before slicing.
- Serve warm and enjoy!