Zucchini, Chicken, and Vegetable Casserole

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This Zucchini, Chicken, and Vegetable Casserole is a flavorful and healthy dish that’s perfect for family dinners or meal prepping. With layers of grated zucchini, sautéed vegetables, tender chicken, and gooey cheese, it’s a well-rounded meal that offers a satisfying combination of textures and tastes. The zucchini provides a light, refreshing base while the chicken adds protein, making this casserole hearty and nutritious. Topped with mozzarella and tomatoes, it’s a dish that will surely please both kids and adults alike. Whether you’re looking for a comforting dinner or a new way to enjoy vegetables, this casserole is an easy and delicious option.

Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes

Ingredients

For the Zucchini:

  • 2 zucchini
  • Salt (to taste)

For the Vegetables:

  • 2 onions
  • 3 peppers
  • 2 cloves of garlic
  • Olive oil (for frying)

For the Chicken:

For the Batter:

  • 3 eggs
  • 300 ml milk
  • 240 g flour
  • Salt (to taste)

For the Toppings:

  • 2 tomatoes
  • 120 g cheddar cheese
  • 200 g mozzarella
  • Parsley, chopped (for garnish)

Seasonings:

  • Black pepper (to taste)
  • 1/2 teaspoon cumin
  • 1 teaspoon red pepper flakes

Directions

1. Prepare the Zucchini:

  • Grate the zucchini and place it in a colander. Sprinkle with salt and let it rest for 15 minutes to draw out excess moisture.
  • After 15 minutes, squeeze out the remaining liquid from the zucchini and set it aside.

2. Prepare the Vegetables:

  • Chop the onions, peppers, and garlic.
  • Heat olive oil in a large pan over medium heat. Add the chopped onions and fry for 1-2 minutes until translucent.
  • Add the chopped peppers and cook for 2-3 minutes.
  • Season with salt, black pepper, cumin, and red pepper flakes. Stir well and remove from heat.

3. Prepare the Chicken:

  • Dice the chicken fillet into small pieces.
  • In the same pan, add a little more olive oil if needed and cook the chicken until it’s no longer pink. Set aside.

4. Prepare the Batter:

  • In a bowl, whisk together the eggs and milk.
  • Gradually add 240 g of flour, mixing until smooth. Season with salt to taste.

5. Combine and Assemble:

  • Preheat your oven to 200°C (392°F).
  • In a large mixing bowl, combine the grated zucchini, cooked vegetables, and diced chicken.
  • Pour the egg and flour mixture over the combined ingredients and mix well.
  • Add chopped parsley and mix again.

6. Bake:

  • Grease a baking dish with olive oil. Pour the vegetable and chicken mixture into the dish and smooth it out.
  • Place in the preheated oven and bake for 35 minutes.

7. Add Toppings:

  • Slice the tomatoes and grate the mozzarella.
  • After 35 minutes, remove the casserole from the oven and top with sliced tomatoes and grated mozzarella.
  • Return to the oven and bake for another 15 minutes until the cheese is melted and bubbly.

8. Serve:

  • Let the casserole cool slightly before serving. Enjoy warm!

Serving Suggestions

  • Pair with a green salad: A fresh green salad with a light vinaigrette complements the richness of the casserole and adds a refreshing contrast.
  • Side of roasted vegetables: Serve the casserole with a side of roasted vegetables like carrots, brussels sprouts, or sweet potatoes for a complete meal.
  • Drink options: Pair the casserole with a glass of white wine, such as Sauvignon Blanc, or a refreshing glass of fresh lemonade.

Cooking Tips

  • Zucchini: Ensure the zucchini is well-drained to avoid excess moisture in the casserole. This prevents the dish from becoming too watery.
  • Cheese varieties: Experiment with different cheeses like gouda or fontina for varied flavors. You can even mix them together for a more complex taste.
  • Herbs: Fresh basil or thyme can be added for an aromatic touch to the casserole, enhancing the flavor even more.
  • Vegetable options: Feel free to add other vegetables like spinach, mushrooms, or tomatoes to the mixture for additional flavor and nutrition.

Variations to Try

  • Vegetarian version: Omit the chicken and add more vegetables like zucchini, spinach, or even eggplant to make a hearty vegetarian casserole.
  • Spicy twist: For a spicier dish, add chopped jalapeños or a bit more red pepper flakes to the vegetable mixture.
  • Cheese alternatives: Use dairy-free cheese options for a lactose-free or vegan variation of this casserole.

Conclusion

This Zucchini, Chicken, and Vegetable Casserole is an easy-to-make, hearty dish that’s both nutritious and satisfying. The combination of zucchini, chicken, and vegetables is perfectly complemented by a cheesy topping, making it a comforting meal for any occasion. With its customizable ingredients and variations, this casserole is a great way to enjoy a delicious, balanced meal that’s full of flavor. Whether you make it for dinner or as a meal prep option, this recipe is sure to become a favorite.

Frequently Asked Questions

  1. Can I use other types of cheese? Yes, you can use different cheeses like feta, parmesan, or gouda for a different flavor profile.

  2. Can I make this casserole without chicken? Absolutely! You can omit the chicken to make it vegetarian or add plant-based protein like tofu or tempeh.

  3. How can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

  4. Can I add other vegetables? Yes, you can add vegetables like mushrooms, spinach, or even tomatoes to enhance the flavor and texture of the casserole.

  5. Can I make this casserole ahead of time? Yes, you can prepare the casserole a day ahead, store it in the refrigerator, and bake it the next day. You may need to increase the baking time by 5-10 minutes if it’s cold from the fridge

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