Cottage Cheese, Zucchini and Chicken Casserole
Cottage cheese, chicken, eggs, and cheese provide complete protein, while zucchini adds moisture. Almond flour replaces wheat flour for a low-carbohydrate casserole.
Boil the chicken (400 g) until cooked, cool it, and cut it into small pieces. Coarsely grate the courgette (200 g) and lightly squeeze out the moisture.
Beat the eggs (100 g) with table salt (2 g). Add the cottage cheese 5% fat (200 g), softened butter (50 g), baking soda (2 g), and almond flour (16 g), then mix.
Fold the courgette and chicken into the cottage-cheese batter. Prepare the dish: grease it with some of the butter, transfer the mixture, and sprinkle with grated hard cheese (50 g) and thyme (1 g).
Bake at 200 °C for 25 minutes, then cool the casserole slightly before serving.
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