This Cheesy Zucchini and Vegetable Bake with Chicken is a delicious and hearty dish that combines fresh zucchini, eggplant, and other flavorful vegetables with tender chicken, all topped with melted cheese. The fluffy egg mixture binds everything together, while the addition of curry powder and oregano adds a touch of warmth and flavor complexity. This dish is perfect for a nutritious and comforting meal that the whole family will love!
Ingredients:
For the Egg Mixture:
- 4 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100 ml milk
- 70 g flour
- 1 teaspoon baking powder
For the Vegetables and Chicken:
- 1 zucchini, grated
- 1 teaspoon salt (for the zucchini)
- 1 eggplant, diced
- Vegetable oil (for sautéing)
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 carrot, grated
- 1 chicken fillet, diced
- 150 g mushrooms, sliced
- 1 teaspoon salt (for the vegetables and chicken)
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 teaspoon curry powder
- 2 tomatoes, diced
For the Topping:
- 70 g cheese, grated (cheddar, mozzarella, or a blend)
Instructions:
1. Prepare the Zucchini:
- Grate the Zucchini:
- Shred the zucchini and transfer it to a colander. Sprinkle 1 teaspoon of salt over the zucchini, mix well, and let it sit for about 10-15 minutes. This will help remove excess moisture from the zucchini.
- Squeeze the Zucchini:
- After 10-15 minutes, use a clean kitchen towel or paper towels to squeeze the excess water out of the zucchini. Set aside.
2. Prepare the Egg Mixture:
- Mix the Egg Batter:
- In a mixing bowl, whisk together the eggs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 100 ml of milk until well combined.
- Add the Dry Ingredients:
- Gradually add the flour and baking powder to the egg mixture, whisking until smooth. Set the egg mixture aside.
3. Cook the Vegetables and Chicken:
- Sauté the Chicken and Vegetables:
- Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the diced chicken fillet and sauté for 5-6 minutes, until browned and cooked through.
- Add the minced garlic, chopped onion, and grated carrot to the skillet. Sauté for another 3-4 minutes until the vegetables soften.
- Add the Eggplant and Mushrooms:
- Stir in the diced eggplant and sliced mushrooms. Cook for an additional 5-6 minutes until the vegetables start to soften.
- Season the Mixture:
- Add the squeezed zucchini to the skillet, along with the diced tomatoes. Stir in 1 teaspoon of salt, 1 teaspoon of oregano, 1/2 teaspoon of black pepper, and 1 teaspoon of curry powder. Cook for 3-4 more minutes until all the ingredients are well combined and the flavors have melded together.
4. Assemble the Dish:
- Layer the Ingredients:
- Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
- Spread the vegetable and chicken mixture evenly in the baking dish.
- Pour the Egg Mixture:
- Pour the prepared egg mixture evenly over the vegetable and chicken mixture, ensuring it covers all the ingredients.
5. Add the Cheese and Bake:
- Top with Cheese:
- Sprinkle the grated cheese evenly over the top of the dish.
- Bake:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and golden, and the egg mixture is set.
6. Serve:
- After baking, take the dish out of the oven and allow it to cool for a few minutes before cutting. Serve warm, and feel free to add fresh herbs as a garnish if you prefer.
Conclusion:
This Cheesy Zucchini and Vegetable Bake with Chicken is a flavorful and filling dish that combines tender chicken, hearty vegetables, and a cheesy egg mixture. The blend of spices, particularly the curry powder, adds an extra layer of warmth and flavor to the dish. Perfect for a family meal or leftovers for lunch, this recipe is a versatile and delicious way to enjoy nutritious ingredients in a comforting and cheesy bake!