Chicken and zucchini bake
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Chicken Zucchini Bake
This Chicken Courgette Bake features a delicious mix of diced chicken, courgette, and mushrooms tossed with a shredded Italian cheese blend, sour cream, sliced green onions, and beaten eggs—all perfectly seasoned with dried basil, salt, and freshly ground black pepper.
Servings: 4 (or 2 large servings)
Calories: 401 kcal (approx.)
Ingredients
• 225 g boneless chicken (about 8 oz)
• 115 g fresh mushrooms (about 4 oz)
• 1 medium courgette (zucchini)
• 30 g butter (2 tablespoons)
• Salt and freshly ground black pepper, to taste
• 220 g shredded Italian cheese blend (about 2 cups)
• 125 ml sour cream (about ½ cup)
• 2 green onions, sliced
• 2 large eggs (beaten)
• 2 teaspoons dried basil
Instructions
- Preheat your oven to 190°C.
- Dice the chicken into bite-sized cubes.
- Slice the green onions, mushrooms, and courgette; cut the courgette slices in half or quarters.
- Melt the butter in a large pan over medium heat.
- Add the chicken, courgette, mushrooms, salt, and pepper. Cook, stirring often, until the chicken is tender (about 5 minutes). Drain in a colander.
- In a bowl, combine the shredded cheese, sour cream, green onions, beaten eggs, basil, salt, and pepper until well mixed.
- Stir in the chicken, courgette, and mushrooms until evenly coated.
- Spray two individual baking dishes (approximately 550 ml capacity each) with non-stick spray.
- Evenly divide the chicken and cheese mixture between the two dishes.
- Bake for 30–35 minutes.
- Allow to cool for 5 minutes before serving.
- Serve hot on pot holders or trivets to protect your bench.
Nutrition
Serving: 1Calories: 401kcalCarbohydrates: 7gProtein: 31gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 161mgSodium: 264mgPotassium: 526mgFiber: 1gSugar: 3gVitamin A: 651IUVitamin C: 11mgCalcium: 182mgIron: 1mg
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