Young Courgette and Chicken Casserole
Chicken breast and egg provide protein, while courgettes add juiciness and fiber with a moderate carbohydrate load. The casserole is tender inside, flavored with garlic and dill, and finished with a browned cheese crust.
Dice the courgettes (500 g), season with table salt (4 g), mix, and leave for 30 minutes.
Pass the chicken breast (450 g), onion (100 g), and garlic (15 g) through a meat grinder.
Add the egg (100 g), dill (10 g), and black pepper (1 g), then mix the mince.
Squeeze the courgettes, combine them with the mince, place the mixture in a dish greased with olive oil (15 g), and level it. Spread sour cream 30% (30 g) on top and bake for 30 minutes at 190 °C.
Grate the hard cheese (50 g), sprinkle it over the casserole, and bake for another 10–15 minutes.
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