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Portion casseroles with chicken and Jerusalem artichoke in a zucchini

Portion casseroles with chicken and Jerusalem artichoke in a zucchini

Category: Meat dishes
Portion casseroles with chicken and Jerusalem artichoke in a zucchini

Ingredients

Zucchini 500-700 g
Chicken (boiled or baked) 500-600 g
Bulb onions 2 pcs
Jerusalem artichoke 5-6 pcs
Cherry tomatoes 5-6 pcs
Any sauce 2-3 tbsp
Egg 1 PC
Cheese 30-50 g
Salt pepper taste
Vegetable oil 1-2 tbsp

Cooking method

  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniZucchini cut into thin strips lengthwise, quarter onion into rings
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniFry the zucchini on both sides. In another pan, fry the onions in vegetable oil until golden brown
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniWash Jerusalem artichoke, peel and coarsely grate
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniAdd grated Jerusalem artichoke to the fried onions and simmer for 5-10 minutes. Salt, pepper
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniDuring this time, grind the finished chicken
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniPlace the fried zucchini strips in the middle in portions so that they hang on all sides of the mold
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniPut stewed Jerusalem artichoke with onions on the zucchini, put chicken pieces on top
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniGrease the chicken with any sauce of your choice (I have a sauce from my beloved friend from Achinsk, very tasty!), Put the tomatoes, cut into circles, salt a little
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniWrap the zucchini on a casserole and seal with your hands
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniBeat the egg until fluffy and add finely grated cheese. Mix
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniPour the beaten egg and cheese over the casserole and place the casserole dish in the oven preheated to 180 degrees
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniBake for about 30 minutes until the cheese is browned
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchiniCool slightly and serve
  • Bon Appetit!
  • Portion casseroles with chicken and Jerusalem artichoke in a zucchini

The dish is designed for

3-4 servings

Time for preparing:

1 hour

Cooking program:

Stove, oven

Note

A very successful casserole! Disposal of leftover chicken

BabaGalya
Elena_Kamch, Helen is so deliciously written, thank you. I will definitely do it, only a recipe for a delicious sauce from a friend can also be written
Elena_Kamch
GalinaI hope you like it
Husband said it was very tasty
And I'll ask about the sauce ..
BabaGalya
Elena_Kamch, Helen will wait until there is still time for fresh zucchini
Elena_Kamch
Well, yes .. Winter has come, the zucchini are gone ...
Although we sell such Chinese zucchini at least for an exhibition
What do they grow them on ...
BabaGalya
Elena_Kamch, Not Len, I try not to buy, all the more, zucchini in the store, we all perfectly understand how they grow, especially the Chinese, and maybe also what they make of, because even they learned to sculpt eggs. We will wait for ours, I really have two of ours, but that's not the same. Young ones are needed, and you Lenus, let's not forget about the sauce recipe
Elena_Kamch
Quote: BabaGalya
don't forget about the sauce recipe
Already a friend asked to write. Hopefully this weekend can
Larisa M
Elena_Kamch, in a hurry, in a hurry with the sauce !!!! I apologize for keeping you waiting.
Adjika sauce
1 liter of MEATY tomatoes, rubbed through a sieve, squeeze the excess liquid through a very fine sieve - the consistency of tomato paste (you can of course put tomato paste), 250 gr. parsley, 250g of celery (leaves and petioles), 250g of garlic, 500g of sweet bell peppers, 2-3-4 pieces of hot pepper (I have 4 pieces there without seeds), 5 tsp. salt, 3 tbsp. l. honey, 10 tbsp. l. vegetable oil (I have unrefined sunflower of the first pressing), 5 tsp. apple cider vinegar (homemade). Twist the greens in a meat grinder, combine everything and mix with a blender until the required consistency. I store it in the refrigerator. The output of 7 cans of 0.25.
Elena_Kamch
Larisochka, thank you dear!
Now we will also be with the sauce recipe!




Only I have nowhere to take meaty tomatoes ...
Larisa M
Elena_Kamch, but crab meat-scallops-venison-eyes from 10kg of coho salmon, etc., etc.And the tomatoes ... will be .. later!
Elena_Kamch
Eh, but I want tomatoes ...

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