- Prepare the Egg Mixture:
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- In a large bowl, beat the 4 eggs with a pinch of salt.
- Add 2 tbsp of quark and mix well.
- Stir in the chopped dill. Set aside.
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- Prepare the Zucchini:
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- Slice the zucchini and place it in a bowl.
- Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
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- Sauté the Vegetables:
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- Heat a drizzle of olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
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- Add the minced garlic and cook for another minute.
- Add the diced chicken fillets to the skillet and cook until browned and cooked through, about 5-6 minutes.
- Add the sliced mushrooms and cook until tender, about 3-4 minutes.
- Season with salt and pepper to taste. Remove from heat.
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- Assemble the Casserole:
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- Preheat your oven to 180°C (350°F).
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- Grease a baking dish with olive oil.
- Layer the bottom of the baking dish with the zucchini slices.
- Spread the sautéed chicken and vegetable mixture over the zucchini.
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- Arrange the tomato slices on top.
- Pour the egg mixture evenly over the vegetables and chicken.
- Sprinkle the shredded mozzarella over the top.
- Season with additional salt, pepper, chopped basil, and parsley.
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- Bake:
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- Bake in the preheated oven for 40 minutes, or until the top is golden brown and the casserole is set.
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- Serve:
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- Allow the casserole to cool slightly before slicing.
- Serve warm and enjoy!
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Serving Suggestions
This casserole pairs well with a fresh green salad or steamed vegetables. It’s perfect for a family dinner or meal prep for the week.
