Baked zucchini and chicken – a recipe for a dish with a rich and tasty flavour.
Baked zucchini and chicken
Ingredients
- 500 g zucchini
- 250 g chicken breasts (thinly sliced)
- 50 g parmesan cheese (grated)
- q.s. olive oil
- q.s. salt
- q.s. black pepper
For the Béchamel sauce:
- 30 butter
- 30 flour
- 500 milk (or soy milk)
- q.s. salt
- q.s. nutmeg
Instructions
- Wash, dry and trim the zucchini.
- Cut the zucchini into thin slices lengthwise.
- Grill the zucchini slices and chicken breasts on both sides on an oiled grill.
- Prepare the Béchamel sauce – In a saucepan, melt the butter over low heat. When it is completely melted, pour in the flour, all at once. Mix well with a wooden spoon for a few minutes, taking care not to form lumps. Pour in the milk (at room temperature or slightly heated), whisking constantly. Add salt and nutmeg to taste. Cook over medium heat for about 5 minutes until thickened, stirring constantly.
- Grease a baking tray (approx. 30 cm x 24 cm) with some olive oil. Arrange the grilled zucchini slices next to each other.
- Cut the chicken breasts into strips and season with salt and pepper to taste. Spread it over the zucchini.
- Pour about half of the béchamel on top.
- Arrange another layer of zucchini and cover with the rest of the Bechamel sauce.
- Sprinkle with the grated parmesan cheese.
- Bake it in a ventilated oven at 200° for about 25 minutes until golden brown.
Baked zucchini and chicken
