Chicken and courgette casserole
WHAT YOU WILL NEED
From ingredients
6 products
Овощи
Мясная основа
Яйца
Жидкая основа
SIMPLE PROCESS
Step by step recipe
The secret to this casserole is the water bath, which ensures even cooking and a super tender texture. Grate the zucchini finely and squeeze out the excess liquid — this prevents a watery mix. Stiffly beaten egg whites give the soufflé-like lightness; fold them in gently to keep the volume. Oven temperature should be 350–400°F (180–200°C), and keep the water simmering in the baking pan to maintain moisture.
Prep the zucchini
Wash the zucchini, peel if the skin is thick. Grate finely into a bowl, then transfer to a sieve or cheesecloth and squeeze out as much liquid as possible with your hands.
Mix mince and zucchini
In a large bowl, combine the ground chicken and squeezed zucchini. Mix thoroughly with a spoon or your hands until uniform.
Add egg yolks and milk
Separate the yolks from the whites (keep whites in the fridge). Add the yolks, milk, salt, and spices (black pepper, paprika, dried garlic to taste) to the meat mixture. Mix everything well.
Whip the egg whites
In a clean, grease-free bowl, beat the egg whites with a pinch of salt until stiff peaks form (turn the bowl upside down — the whites shouldn't move).
Fold in the whipped whites
Gently, using a spatula or spoon, fold the whipped whites into the meat mixture, stirring from bottom to top to keep the airiness. Do not overmix to prevent deflating.
Bake in a water bath
Divide the mixture into individual ramekins or use one large baking dish. Place the dishes in a deep roasting pan and pour hot water into the pan (about 1 inch deep). Bake in a preheated oven at 350–400°F (180–200°C) for about 1 hour, adding boiling water as needed to maintain the level. Check for doneness with a toothpick.
CHEF'S TIP
Choosing the zucchini
Pick young zucchini with thin skin — they are more tender and have less water. For large ones, remove seeds and peel the skin.
Squeeze out liquid properly
After grating, place the zucchini in a sieve or a cheesecloth and press out as much liquid as possible. Less moisture means a firmer casserole that won't crumble.
Perfect egg whites
Use a clean, dry, and grease-free bowl. Add a pinch of salt and beat until stiff peaks form — the bowl should be invertible without any sliding.
Water bath without hassle
Pour hot water into the roasting pan to about 2 cm (1 inch) deep. Use boiling water so the oven temperature doesn't drop. Top up with hot water as it evaporates.
SUBSTITUTIONS
Add your taste
- Swap chicken for turkey or beef For a richer flavor, use ground turkey (also lean) or a mix of beef and pork — it will increase the fat content but intensify the taste.
- Replace milk with cream or sour cream For a creamier texture, use 10–20% cream or sour cream — it makes the casserole more velvety, though higher in calories.
- Add cheese or mushrooms for extra flavour Stir in 50–70 g of grated hard cheese or sautéed mushrooms (champignons) into the mixture — they add a wonderful savory note.
- Vegetarian version with tofu or chickpeas Substitute chicken mince with crumbled tofu or a chickpea mixture (mashed with breadcrumbs) — a great plant-based alternative.
HOW TO STORE
How to Store Chicken and Zucchini Casserole
Cool the casserole to room temperature, then place it in an airtight container and refrigerate. It stays fresh for up to 3 days. Reheat portions in the microwave for 2–3 minutes or in the oven at 350°F (180°C) for 10–15 minutes. You can freeze it baked — wrap tightly and store for up to 2 months. Defrost in the fridge overnight and reheat before serving.
GOOD TO KNOW