Layered zucchini with chicken breast

Try this healthy layered zucchini with chicken breast, covered with bechamel sauce and cheese. This recipe is easy, the casserole is ready in an hour. My family loves this tasty dish, hope you will do too.

Level: medium
Cost: average
Calories: average

Prep time: 12 mins
Cook time: 45 mins
Total time: 57 mins
Serves: 4

Ingredients

• 1 big fresh zucchini
• 600 g chicken breast fillet
• 1 red onion
• 2 tablespoons oil
• 150 g cheese
• 1/4 teaspoon oregano
• black pepper
• 1/4 teaspoon paprika
• salt

The bechamel sauce:

• 150 g butter
• 1/2 l milk
• 2 tablespoons flour
• crushed white pepper
• salt

Instructions

1. Preheat the oven to 180°C/360°F.
2. Cut the washed chicken breast fillet in little cubs or grind with a meat grinder. Preheat a pan with a tablespoon of oil, add the chopped onion, fry it and stir it, then add the minced breast. Season with salt, pepper, paprika and oregano. Cook it until is a stew (12-15 minutes).
3. Pell the zucchini and cut into thin slices, season with a little salt to release the excess of juice.
4. Prepare the bechamel sauce: melt the butter in a pan, when it’s melted add 2 tablespoons of flour and stir it on a low heat. until it turns a light gold colour. Pour the milk into the pan, season it and cook 10 minutes, stirring constantly, then remove from heat.
5. Oil a large baking pan then put the half of the courgette slices in the bottom of the pan, season it. Then pour the chicken stew. Cover it with the remaining zucchini slices. Pour the bechamel sauce on the top layer of zucchini. Place into the oven and bake for 20 minutes, then sprinkle with grated cheese and bake for 10 more minutes, until the top is golden brown and crisp.

Enjoy!