Chicken thigh and zucchini casserole
Chicken thigh provides complete protein and keeps the casserole juicier than lean breast. Zucchini adds a little fiber, while cheese and sour cream make the dish filling.
Cut boneless skinless chicken thigh (400 g) into small pieces and slice zucchini (200 g) into half-moons. Mix egg (100 g), mayonnaise (30 g), and sour cream 30% (50 g) into a smooth sauce.
Heat ghee (30 g) in a skillet and sear the chicken for 5-7 minutes over high heat until the pieces brown slightly. The meat may still be partly raw inside; it will finish cooking in the oven.
Transfer the chicken and zucchini to a baking dish, then season with salt and black pepper to taste. Pour over the egg mixture, sprinkle semi-hard cheese (100 g) on top, and bake at 180°C for about 40 minutes, until the top is golden and the chicken is fully cooked inside.
If you have any questions about the recipe "Chicken thigh and zucchini casserole", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
