Casseroles are not only delicious, but also healthy. Thanks to the gentle cooking mode - baking in the oven, vitamins and nutrients remain in them, and the absence of fried oil will prolong the life of your vessels. At the same time, unlike dietary dishes, casseroles can be juicy and unforgettably tasty.
In the autumn vegetable season (and just lovers of zucchini) can pamper themselves with this hearty, tender and juicy dish. The chicken and zucchini casserole will satisfy even the most discerning palate. And if you reduce the amount of cheese, you will get a completely dietary dish. This will be interesting for those who monitor their weight and healthy diet for the whole family.
For 3-4 servings we need:
- Chicken breast - 300 g
- Zucchini - 500 g without seeds (you can take a young fruit and use it whole)
- Mozzarella - 1 lump
- Parmesan cheese - 200 g
- Bulgarian pepper - 1/2 fruit
- Pitted olives - 8-10 pcs.
- Salt, pepper, vegetable oil - to taste.
Cooking method:
- Finely chop the chicken breast fillet and put in a baking dish, slightly oiled with vegetable oil. Salt and pepper.
- Turn on the oven 180 degrees.
- Cut the zucchini into thin slices and lightly fry on both sides (in the diet version of the dish, this can be omitted). We spread it on the chicken fillet.
- Cut the mozzarella into thin slices, three parmesan on a grater, and cut the bell pepper into small pieces, cut the olives into circles.
- Put the mozzarella on a vegetable marrow, sprinkle with grated Parmesan.
- Decorate the top with bell peppers and olives.
- We put in the oven for 25-30 minutes.
You can serve chicken casserole with zucchini both warm and chilled.
