Description
A wholesome and flavorful dish combining tender zucchini, juicy chicken, creamy cheese, and hearty breadcrumbs. This quick and easy recipe is perfect for busy nights or as a comforting family dinner.
Ingredients
- 1 zucchini (grated)
- 1 onion (finely chopped)
- 1 carrot (finely chopped)
- 2 cloves garlic (minced)
- 1 large tomato (chopped)
- 3 eggs
- 100 grams breadcrumbs
- 1 chicken fillet (chopped into small pieces)
- 200 grams hard cheese (grated)
- Salt, to taste
- Black pepper, to taste
- Thyme, to taste
- Olive oil (as needed)
Instructions
-
Prepare the Ingredients
- Finely chop the onion, carrot, garlic, and tomato.
- Grate the zucchini and cheese.
-
Cook the Chicken and Vegetables
- Heat olive oil in a large skillet over medium-high heat.
- Add the chopped onion and garlic, sautéing for 3-4 minutes until tender.
- Add the chicken fillet pieces and cook until browned and fully cooked.
-
Add Zucchini and Carrot
- Add the grated zucchini and carrot to the skillet.
- Season with salt, black pepper, and thyme. Stir thoroughly to combine.
-
Add Tomato and Eggs
- Stir in the chopped tomato and cook for 2-3 minutes until softened.
- Create wells in the vegetable mixture and crack the eggs into the wells. Cook until the eggs are done to your liking.
-
Top with Cheese and Breadcrumbs
- Sprinkle grated cheese and breadcrumbs evenly over the mixture.
- Cover the skillet and let it cook for 1-2 minutes until the cheese melts and the breadcrumbs toast slightly.
-
Serve
- Remove the skillet from the heat and serve the dish hot. Optionally, garnish with fresh herbs like parsley or dill.
Notes
- To avoid soggy zucchini, grate it and squeeze out any excess moisture before cooking.
- Substitute the chicken with mushrooms or bell peppers for a vegetarian version.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: Mediterranean