Baked Zucchini, Chicken, Mushroom and Egg Casserole with Salad

Ingredients

• green onion
• zucchini — 2 pcs
• tomato — 1 pcs
• chicken fillet — 1 pcs
• mushrooms — 150 g
• mozzarella — 150 g
• potatoes
• eggs — 6 pcs
• paprika
• garlic — 3 pcs
• olive oil — 3 tbsp
• vegetable oil
• salt
• black pepper
• fresh herbs
• apple cider vinegar — 0.5 tbsp
• cucumber — 1 pcs
• feta — 150 g
• parsley — 1 pcs

Steps

1. Prepare the zucchini, tomato, green onion, potatoes, chicken fillet, mushrooms and garlic.
2. Sauté the garlic in vegetable oil for 2–3 minutes so the oil absorbs the aroma.
3. Add the chicken fillet, mushrooms, salt, black pepper and herbs and cook until partially cooked.
4. Arrange the zucchini, potatoes, tomato, chicken mixture and mozzarella in a baking dish, season with salt, black pepper, paprika and drizzle with olive oil.
5. Bake at 180 °C for 25–30 minutes until done.
6. For the salad, mix the olive oil, apple cider vinegar, black pepper and garlic.
7. Add the cucumber, tomatoes, feta and parsley and toss the salad.
8. Serve the casserole with the salad.