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Zucchini casserole

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Ingredients for 4 servings:

  • 250 g cooked chicken (leftover)
  • 2 zucchinis
  • 250 g asparagus (broken or pieces)
  • 1 can peas
  • 3 m.-large tomato(s)
  • 1 egg(s)
  • 1 cup of sweet cream
  • salt and pepper
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with chicken, asparagus, peas and tomatoes

Preheat the oven to 180°C. Slice the zucchini and fry briefly in a little oil. Place the peeled asparagus in boiling water for about 3 minutes (depending on thickness). Slice the tomatoes. Place the cooked chicken in a lightly greased casserole dish, then top with the fried zucchini slices. Arrange the asparagus and peas on top, then top with the tomato slices. Beat the egg with the cream until frothy, season with salt and pepper, and pour the mixture evenly over the tomatoes. Bake the casserole dish for 30 minutes. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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