Chicken and Zucchini Casserole
Chicken thigh adds complete protein, zinc, and B vitamins, while zucchini keeps the casserole juicy and contributes a little fiber. Full-fat sour cream, sugar-free mayonnaise, and cheese help keep the dish low-carb and satisfying.
Cut boneless skinless chicken thigh (400 g) into small pieces and dice or half-moon the zucchini (200 g). Mix egg (100 g) with 30% sour cream (50 g) and sugar-free mayonnaise (30 g), then grate the semi-hard cheese (100 g).
Heat ghee (30 g) and saute the chicken for 5-7 minutes so the pieces set on the outside. Transfer the meat to a baking dish, add zucchini, salt (3 g), and black pepper (1 g), pour over the egg and sour cream mixture, and sprinkle with cheese. Bake at 180°C for about 40 minutes, until the top is browned and the filling has fully set.
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