Can I use courgettes (zucchini) instead of zucchini?

Yes, courgettes work perfectly – they have a firmer texture and release less water, so the casserole will be less runny.

Why did my casserole turn out watery?

You might have used older zucchini or skipped the resting step. Drain excess liquid before baking or add 1–2 tablespoons of breadcrumbs.

Can I add other vegetables?

Absolutely – add sliced bell peppers, tomatoes, or broccoli to diversify the flavour and texture.

How to make it more filling?

Add some cooked rice or diced potatoes to the mixture, or increase the chicken to 400–500 g (14–18 oz).

Zucchini casserole

Name: Zucchini casserole
Total time: 40 min
Yield: 6 порций
Cuisine: International
Ingredients: Chicken breast — 300 g; Zucchini — 1000 g; Chicken egg — 110 g; Sour cream — 30 g; Dutch Cheese — 200 g; Vegetable oil — 10 g; Salt — 2 g; Spice — 2 g

90min

1654g

Nutrition per 100g

144

This casserole is a delicious way to feed the whole family healthily. Tender zucchini combined with juicy chicken breast, a light sour cream binder, and a crispy cheese topping – it's irresistible. Made with simple ingredients, it turns into a true culinary masterpiece. Try it – you'll fall in love!

WHAT YOU WILL NEED

From ingredients

8 products

Meat

Vegetables

Binder

Cheese topping

Grease

Spices

SIMPLE PROCESS

Step by step recipe

The secret to this casserole is preparing the zucchini correctly. Grate them coarsely so they release moisture but don't dry out the dish. Slice the chicken breast into thin strips so it cooks quickly. Let the mixture rest in the fridge for 30 minutes – the zucchini releases juice that flavours the chicken and makes the casserole moist. Bake at 180°C (350°F) for exactly 40 minutes, and in the last 5 minutes you can increase the temperature to brown the cheese.

Step 1

Grate the zucchini

Coarsely grate 1 kg (about 2.2 lb) of zucchini into a large bowl. If they release a lot of liquid, gently squeeze out some of it.

Step 2

Mix with other ingredients

Add 2 large eggs (110 g), sour cream (30 g / 2 tbsp), and vegetable oil (10 g / 1 tbsp) to the zucchini. Mix well.

Step 3

Slice and add the chicken

Cut 300 g (10.6 oz) of chicken breast into thin strips. Add to the zucchini mixture, season with salt (2 g / ½ tsp) and spices (2 g / ½ tsp). Mix thoroughly and refrigerate for 30 minutes.

Step 4

Prep the baking dish and preheat the oven

Preheat the oven to 180°C (350°F). Grease a baking dish with a little vegetable oil or line it with parchment paper.

Step 5

Transfer the mixture and top with cheese

Remove the mixture from the fridge, pour it into the dish, and spread evenly. Sprinkle 200 g (7 oz) of grated Dutch cheese over the top.

Step 6

Bake until golden

Bake for 40 minutes until the top is golden and bubbly. Let it rest for 5–10 minutes before slicing and serving.

CHEF'S TIP

Choose young zucchini

Young zucchini with thin skin and soft seeds don't need peeling – they give a more tender texture. If using older ones, peel and remove the seeds.

Don't overcook the chicken

Slice the chicken breast thinly and stick to the 40-minute baking time to keep it moist and tender.

Rest the mixture before baking

Chill the zucchini-chicken mixture for 30 minutes – the zucchini releases juices that soak into the meat, making the casserole extra succulent.

Cheese for a golden crust

Use a good melting cheese like Dutch, Gouda, or mozzarella. Grate it coarsely and spread evenly over the top.

SUBSTITUTIONS

Add your taste

Chicken breast → turkey or ground chicken Use turkey fillet for a similar lean protein, or substitute with ground chicken (mix it directly into the zucchini).
Sour cream → Greek yogurt For a lighter version, replace sour cream with Greek yogurt – it cuts calories while keeping the dish moist.
Dutch cheese → any hard cheese Edam, Cheddar, or Parmesan work well – as long as it melts nicely and forms a golden crust.
Egg-free (vegan) Replace eggs with 2 tbsp flax meal + 6 tbsp water, and use plant-based sour cream. The casserole will hold together but be slightly crumbly.

HOW TO STORE

How to Store Zucchini Casserole

Cool the casserole to room temperature, cover with foil or transfer to an airtight container, and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10–12 minutes or in the microwave. Freeze individual portions for up to 1 month – thaw in the fridge and reheat in the oven.

GOOD TO KNOW