Description
This hearty and healthy Zucchini Casserole features ground chicken mixed with fresh grated zucchini, carrot, and onion, all seasoned with Italian herbs and baked to perfection with a creamy layer of sour cream and melted Cheddar cheese on top. It’s a comforting, low-carb dish perfect for a nutritious family meal.
Ingredients
Main Ingredients
- 11-12 ounce (300 g) ground chicken
- 1 medium egg
- 1 medium carrot, grated
- 1 pound (about 2 medium) zucchini, grated
- 1 medium yellow onion, chopped
- 3-4 tablespoons sour cream (or more as needed)
- 1 teaspoon garlic powder
- ½ teaspoon cracked black pepper
- ½ teaspoon salt or to taste (plus 1 teaspoon salt for zucchini)
- 1 ½ cup Cheddar or Colby Jack cheese, shredded
- 1 teaspoon Italian herb spice or a mix of dried oregano, garlic, and thyme
Instructions
- Drain the Zucchini: In a medium bowl, grate the zucchini and sprinkle 1 teaspoon of salt over it. Let it sit for 10-15 minutes to draw out excess moisture.
- Remove Excess Water: After resting, use a strainer and spoon to press out liquid or wrap the zucchini in a clean kitchen towel and squeeze tightly to remove all the water.
- Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for baking.
- Combine Ingredients: In a large mixing bowl, combine the drained zucchini, ground chicken, grated carrot, chopped onion, egg, garlic powder, cracked black pepper, salt, and Italian herbs. Mix thoroughly with a spatula or your hands until well combined.
- Prepare Baking Dish: Spray a 9×13 inch (or slightly smaller) baking dish with cooking oil. Transfer the mixture into the dish and spread evenly with a spatula. Spoon the sour cream evenly across the top layer.
- Bake the Casserole: Place the dish in the oven and bake for 35 minutes. Then remove from the oven, sprinkle shredded cheese evenly on top, and bake again for 10 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Once baked, garnish the casserole with freshly cracked black pepper and chopped parsley or scallions for a burst of color and flavor. Serve warm and enjoy!
Notes
- Make sure to squeeze out all excess moisture from the zucchini to avoid a watery casserole.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Feel free to adjust the seasoning and cheese type according to your taste preferences.
- Leftovers can be refrigerated and reheated the next day.
- For a spicier twist, add some red pepper flakes to the mixture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
