Zucchini And Chicken Casserole Recipe


  • 1.8 – 2 lb fresh zucchini squash
  • 1lb of boneless skinless chicken meat (preferably chicken thighs)
  • 2 eggs
  • 1 tbsp of sour cream
  • Small bunch of dill (or 2 tablespoons of dried dill)
  • 1/4 cups of flour
  • 1 tsp of baking powder
  • 1/2 cups of shredded cheese (italian blend or alike)
  • Salt to taste
  • Ground black pepper to taste
  • Butter for smearing of pan

Zucchini And Chicken Casserole Recipe


  1. Grate zucchini on big slots of grater over a colander set over a bowl
  2. Salt shredded zucchini, mix a bit and set aside for 15-20 mins to produce juice
  3. Meanwhile, rinse chicken meat and dice it
  4. Smear sides and bottom of baking pan with butter
  5. Squeeze produced juices from zucchini (you can use colander and your hands, or a cheesecloth for that, the goal is to remove a much juice as you can, or casserole may be too liquid) and transfer zucchini to a bowl (discard juices)
  6. Mix in eggs
  7. And sour cream
  8. Mix well and add flour
  9. Mix well again
  10. Mix in diced chicken meat
  11. Season with salt and ground black pepper to taste, mix, cover up and put bowl into fridge
  12. After 30-40 mins warm up oven to 360F, take bowl out and add chopped (or dry) dill
  13. Mix in baking powder
  14. Pour batter to the prepare baking pan and put it to warmed oven for 20 mins
  15. Carefully take pan out, sprinkle with shredded cheese and return back to oven for 15 mins more (until cheese colors up, you may use broil at the end)
  16. Take pan with casserole out
  17. Slice it up in portion pieces using spatula and serve


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