Zucchini and Chicken Casserole Pie
silicon (Si)
cobalt (Co)
High protein
phosphorus (P)
Vitamin PP
selenium (Se)
Description
Juicy casserole pie made of thin zucchini slices with chicken filling and melted suluguni cheese
- Trim the ends of the zucchini.
- Slice the zucchini lengthwise into long thin strips, salt generously and leave for 30 minutes.
- Season the minced chicken with salt, add dried garlic, coriander, paprika and breadcrumbs.
- Mix until well combined.
- Grate the suluguni cheese on a coarse grater.
- Grease a small baking dish with butter (2 g), arrange the zucchini strips from the center to the edges, slightly overlapping, fully covering the bottom, letting the strips hang over the edges.
- Place a layer of suluguni (a handful) on the bottom, then a layer of half the minced chicken, press down and cover with a few zucchini strips.
- Add another layer of cheese and the remaining minced chicken, press down.
- Place zucchini strips in the center and fold the overhanging strips towards the center. Brush the top with the remaining butter.
- Bake in a preheated oven at 180°C for 25-30 minutes.
- Let the casserole rest for 5-10 minutes.
- Transfer to a plate, cut into portions and drizzle with the juices from the baking dish.
350
110 kcal / 100 g
kcal
27.0 g
8.5 g / 100 g
Protein
12.9 g
4.1 g / 100 g
Carbohydrates
21.6 g
6.8 g / 100 g
Fats
3.8 g
1.2 g / 100 g
Ash
3.8 g
1.2 g / 100 g
Fiber
74.2%
Water
3.8 g
1.2 g / 100 g
Sugars
6.5 g
2.0 g / 100 g
Starch
0.12 g
0.04 g / 100 g
Omega-3
2.24 g
0.71 g / 100 g
Omega-6
10.2 g
3.2 g / 100 g
SFA
