Simple chicken casserole with zucchini and potatoes

Let's cook a simple, but tasty and fragrant chicken fillet casserole with zucchini and potatoes. The dish is hearty and juicy due to the vegetables. Garlic and greens give the casserole a special piquant note. For the recipe, you can use chicken fillet or meat from the thighs and drumsticks because it's juicier. Any greens you like will work for this recipe. It can be parsley, cilantro, dill, green onion, basil, or thyme.

1. Wash the zucchini, cut off the tails, and chop the vegetables on a coarse grater. Squeeze the grated zucchini from excess juice, and transfer to a deep bowl. Wash the potatoes, peel, chop on a coarse grater, squeeze out excess juice and add to the grated zucchini.

2. Wash the chicken fillet, and remove the fat. Cut the meat into small cubes, and add to the grated vegetables. Peel the garlic, pass through a press and add to the rest of the ingredients. Wash fresh greens, dry from excess moisture, chop and add to the resulting mixture.

3. Add 2 tablespoons of mayonnaise (it can be replaced with sour cream or thick natural yogurt), salt, and black pepper. Also, you can add ground coriander or nutmeg.

Mix the ingredients thoroughly. Grease an ovenproof baking dish with butter. Pour the mixture into the prepared dish. Mix the ingredients with a spoon or silicone spatula.

4. Cover the pan with a lid or food foil. Send the casserole to the oven preheated to 200 C for 30-35 minutes. Then carefully remove the pan from the oven. Sprinkle the casserole with grated hard cheese mixed with smoked paprika.

5. Without covering the form with a lid or food foil, return it to the oven for another 5-7 minutes. During this time, the grated cheese should melt and brown.

6. Decorate the finished casserole with fresh herbs. Cut the finished dish into portions and serve them warm.

The finished casserole can be supplemented with your favorite sauce or fresh vegetables.

7. Enjoy your meal!