Zucchini and chicken casserole

Ingredients for 4 servings:

• 2 small zucchini
• 500 g chicken breast fillet(s)
• 2 stalks of basil
• 3 tbsp olive oil
• salt and pepper
• 8 slices of rusk
• 75 g Parmesan
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

for a casserole dish

Wash and trim the zucchini and cut into small cubes. Wash the chicken fillets, pat dry and cut into cubes. Wash the basil, shake dry and cut the leaves into strips. Heat 2 tablespoons of oil in a pan and fry the zucchini cubes for about 4 minutes. Remove the cubes. Add 1 tablespoon of oil to the pan and fry the meat for about 4 minutes. Season with salt and pepper. Mix the zucchini, chicken and basil in a bowl and season again to taste. Finely crumble the rusks. This is best done using a freezer bag and a rolling pin. Add the rusks and Parmesan to the remaining mixture. Pour the mixture into a greased baking dish. Bake in an oven preheated to 200°C (top/bottom heat) or 175°C (fan oven) for about 10-15 minutes on the middle rack until golden brown.