INGREDIENTS:
- 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
INSTRUCTIONS:
- Grate zucchini on big slots of grater over a colander set over a bowl
- Salt shredded zucchini, mix a bit and set aside for 15-20 mins to produce juice
- Meanwhile, rinse chicken meat and dice it
- Smear sides and bottom of baking pan with butter
- 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)
- Mix in eggs
- And sour cream
- Mix well and add flour
- Mix well again
- Mix in diced chicken meat
- Season with salt and ground black pepper to taste, mix, cover up and put bowl into fridge
- After 30-40 mins warm up oven to 360F, take bowl out and add chopped (or dry) dill
- Mix in baking powder
- Pour batter to the prepare baking pan and put it to warmed oven for 20 mins
- 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)
- Take pan with casserole out
- Slice it up in portion pieces using spatula and serve
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