Ingredients

For the Casserole

• Zucchini: 2 medium-sized, cut into 10cm pieces and centers hollowed out
• Bell Peppers: 2 in different colors (one for slicing, one for dicing)
• Chicken Fillet: 1 piece (or replace with tofu, white fish, or preferred protein)
• Garlic: 1 clove, grated or finely chopped
• Turmeric: 1/2 teaspoon
• Smoked Paprika: 1 teaspoon
• Coriander: 1/2 teaspoon
• Salt and Pepper: to taste

For the Béchamel Sauce

• Butter: 25 grams
• All-Purpose Flour: 1.5 tablespoons
• Milk: 350 ml
• Ground Nutmeg: 1/4 teaspoon
• Salt: to taste

For Topping

• Mozzarella Cheese: 30 grams, finely grated
• Gouda Cheese: 50 grams, finely grated (or any cheese you prefer)

Instructions

Step 1: Prepare Vegetables

1. Cut Peppers and Zucchini: Slice 2 bell peppers into thin strips (about 0.3-0.5 cm wide) and hollow out 10 cm zucchini sections, reserving the inner zucchini flesh for later.
2. Fill the Zucchini: Pack the sliced bell peppers tightly into the hollowed zucchini, creating a colorful, mosaic-like effect.
3. Dice Remaining Vegetables: Roughly dice any remaining bell pepper, as well as the zucchini flesh from step 1, and set aside.

Step 2: Prepare Chicken Filling

1. Chop Chicken: Dice the chicken fillet (or your chosen protein).
2. Add Zucchini Pulp: Add the reserved zucchini pulp to the chicken for extra moisture.
3. Blend: Use a blender to chop the chicken, zucchini pulp, and diced pepper until finely mixed.
4. Season and Spice: Add turmeric, smoked paprika, coriander, and salt. Mix until evenly distributed.

Step 3: Prepare the Béchamel Sauce

1. Make a Roux: In a heavy-bottomed pot over medium heat, melt the butter. Stir in the flour until it forms a paste.
2. Add Milk Gradually: Pour in the milk a little at a time, stirring constantly to avoid lumps. Continue until the mixture is smooth.
3. Season: Add nutmeg and salt. Let the sauce cook for 2-3 minutes, then remove from heat. It should be smooth and thickened.

Step 4: Assemble the Casserole

1. Preheat Oven: Preheat your oven to 200ºC (390ºF).
2. Grease the Baking Dish: Lightly coat a 26 cm diameter baking dish with vegetable oil.
3. Layer Ingredients: Spread the chicken filling evenly on the bottom of the dish. Place the pepper-stuffed zucchini on top.
4. Pour Sauce: Evenly distribute the béchamel sauce over the vegetables and meat.

Step 5: Bake the Casserole

1. Cover and Bake: Cover the dish with foil and bake for 45 minutes at 200ºC.
2. Add Cheese Topping: Remove foil, sprinkle grated mozzarella and Gouda cheese on top, and bake for another 10 minutes until the cheese is golden and bubbling.

Step 6: Serve and Enjoy

1. Cool and Garnish: Allow to cool slightly, then serve hot with a sprinkle of extra herbs if desired.

Nutrition Facts (Per Serving, based on 6 servings)

• Calories: 340 kcal
• Protein: 15 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Fat: 20 g
• Sodium: 420 mg

Frequently Asked Questions (FAQs)

1. Can I make this casserole vegetarian?

• Absolutely! Replace the chicken with tofu, mushrooms, or even extra zucchini for a hearty vegetarian version.

2. Can I make the sauce dairy-free?

• Yes! Use a plant-based milk like almond or oat milk, and replace butter with olive oil or dairy-free margarine.

3. Can I use different cheeses?

• Yes, any melty cheese like cheddar, fontina, or a mix of your favorites will work.

4. How long does this dish keep?

• This casserole can be stored in the refrigerator for up to 3 days.

Tips for Making the Best Zucchini and Pepper Casserole

• Pack Vegetables Tightly: When placing the peppers in the zucchini, pack them tightly to keep them from loosening while baking.
• Avoid Over-Blending the Meat: Pulse the chicken filling until it’s finely chopped but not a paste for the best texture.
• Use Fresh Herbs: Fresh dill or parsley can add a pop of flavor and color when sprinkled on top after baking.

Storage Tips

• Refrigeration: Let the casserole cool completely, then store in an airtight container for up to 3 days.
• Freezing: This dish can be frozen in portions. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat in the oven at 180ºC (350ºF) for 15-20 minutes or in the microwave until warm.

Conclusion

This zucchini and pepper casserole with creamy chicken filling is a delightful way to enjoy hearty flavors with a pop of color and freshness. Perfect for chilly days or when you want a beautiful, layered dish, it’s sure to become a family favorite. With customizable protein and veggie options, it’s versatile and suitable for various diets. Enjoy the comforting, creamy goodness, and don’t forget to share it with loved ones!