Chicken and zucchini casserole

Ingredients for 2 servings:

• 2 chicken breast fillets or turkey breast fillets
• 2 m.-large zucchini
• 1 ½ handfuls of onion(s), diced
• 1 clove(s) garlic
• 1 cup crème fraîche
• 1 m.-sized egg(s)
• 2 slices of lemon
• 1 tbsp olive oil
• ½ bag of mozzarella, grated
• some basil
• some salt and pepper
• some feta cheese
• possibly Parmesan

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

suitable for low carb

Cut the chicken breast fillets into small pieces and fry in olive oil. Sauté the diced onions. Cut the zucchini into small pieces and fry with the onions. Combine everything and fry lightly again. Crush the garlic and let it simmer with salt for 5 minutes. Season everything in the pan with basil, salt, and pepper, if desired. Now add the garlic. Add the crème fraîche, stir well, and continue to fry over low heat. Separate the egg and stir in the yolk. You don’t need the egg white. Season to taste. If desired, you can squeeze 1-2 slices of lemon into the mixture. Empty everything into a baking dish and sprinkle with grated mozzarella. If you like, you can add a few pieces of feta cheese on top and perhaps sprinkle with Parmesan cheese. Now it can be placed in the oven at 200°C for 10-15 minutes, until the cheese is melted and golden brown.