Autumn zucchini soufflé casserole with mushrooms and chicken breast

Category: Vegetable and fruit dishes
Autumn zucchini soufflé casserole with mushrooms and chicken breast

Ingredients

peeled zucchini 1000 gram
boiled mushrooms (any) 250 grams
chicken breast 250 grams
eggs C-O 1 whole + protein
bulb onions taste
garlic, salt, spices, herbs taste
egg yolk s-0 1 piece

Cooking method

  • Cut the peeled zucchini into small pieces, put in a large microwave container, add salt and put in the microwave for 5 minutes. Take out, mix and place again for 5 minutes. If the zucchini is tough, repeat again.
  • Transfer everything to a colander so that the liquid will be glass.
  • Peel and chop the onion. Add chopped chicken breast. Turn through a meat grinder or chop with an immersion blender. Put mushrooms into the resulting minced chicken and punch again.
  • Make mashed zucchini, add chicken and mushroom mass, salt, add your favorite spices, chopped herbs, yolk. Mix well.
  • Whisk the egg whites with a little salt until they become firm. Introduce carefully into the bulk.
  • Place in a baking dish. Add a little milk or water to the yolk and grease the casserole with the resulting mixture with a brush.
  • Put in an oven preheated to 200 degrees until browning, for 40 - 45 minutes.

The dish is designed for

for family

Time for preparing:

2 hours

Cooking program:

oven, microwave, blender

Podmosvichka
I tasted it today.
Very tender !!! And for some reason it tastes like liver pate
And the color is similar too. Apparently because of the birch trees.

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