Oven Dish with Zucchini and Chicken
We regularly have a casserole on the table in the evening. From a sauerkraut dish to a cauliflower casserole, we try something new every week.
This time we made this delicious casserole with zucchini and chicken. You can make this oven dish with lots of vegetables. Zucchini and mushrooms form the basis for this dish. We added some chicken cubes for a soft bite. We also flavored the oven dish with a cheese sauce of whipped cream and Gruyère.
The firm and spicy taste of the Gruyère goes perfectly with the fresh taste of the courgette. By using only low-carb ingredients, a serving of this casserole contains only 12.6 g of carbohydrates! So you can also enjoy this dish if you follow a low-carbohydrate or protein diet.
Tips: This casserole with zucchini and chicken is a godsend if you don't have much time to cook. Prepare the casserole a day in advance and warm it briefly in the oven or microwave the next day.
You can serve the casserole with a fresh salad or another low-carb side dish.
I hope you like it! Let us know how it tasted by posting a comment at the bottom of the page.
300 gr chicken cubes
350 gr mushrooms
3 medium zucchini
2 tbsp olive oil
250 whipped cream
1/2 cube of chicken stock
85 g grated Gruyere
salt and pepper to taste
Optional: arrowroot or cornstarch
Preheat the oven to 190 degrees. On a large cutting board, cut the mushrooms into slices, the courgettes into cubes and the onion into small pieces. Then heat a tablespoon of olive oil in a large frying pan and add the mushrooms and onion.
Cook for 4-6 minutes, until onion starts to brown. Then add the zucchini cubes and fry for 8-10 minutes. After baking, drain the excess moisture from the pan. Place the fried vegetables in a bowl and clean the pan. Return the pan to the heat and add a tablespoon of olive oil.
Then add the chicken cubes to the pan and season with salt and pepper. Bake the chicken cubes for about 5 minutes until golden brown and cooked through. After cooking, add the cubes to the bowl with the vegetables and then take a large saucepan.
Place the saucepan on a low heat and pour the whipped cream into the pan. Add the chicken stock and water to the pan and bring to a boil. Let it simmer for 10 minutes, until the sauce has thickened. Then add half of the Gruyere to the pan and gently stir it into the sauce. If the sauce is too thin, you can add a tsp arrowroot or cornstarch.
Now drain the excess liquid from the bowl with the vegetables and chicken. Then divide the fried vegetables and chicken cubes over an oven dish and season with salt and pepper.
Pour the cheese sauce over the vegetables and chicken and finally sprinkle the rest of the Gruyère over the dish. Bake the casserole for 20-25 minutes in the preheated oven. Divide into 4 portions after baking and enjoy!