Zucchini and liver casserole in the oven
The squash season still pleases us with its harvest. Let’s make a very tasty, satisfying and healthy dish for a home-cooked lunch or dinner. Let’s bake a zucchini casserole with chicken liver and vegetables. Quick, simple, from ordinary products, inexpensive! Chicken liver and zucchini casserole in the oven according to this recipe turns out very juicy, aromatic and tasty.
The delicate casserole can be served as a hot appetizer or a separate dish. If desired, you can add grated hard cheese to the filling, it will make the dish tastier, and the casserole will hold its shape better.
Liver casserole with zucchini is healthy and ideal for those who watch their figure. All the ingredients in it complement each other perfectly and are easily absorbed by the body.
Ingredients for cooking zucchini and liver casserole in the oven:
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Ingredients:
Chicken liver – 500 g.
Zucchini – 500 g.
Carrot – 1 pc.
Onion – 1 pc.
Chicken egg – 5 pcs.
Sour cream – 200 g.
Vegetable oil – 50 ml.
Salt – 1 tsp.
Black ground pepper – 0.25 tsp.
Khmeli-suneli – 0.25 tsp.
Parsley – 1-2 sprigs for decoration.
Recipe for cooking zucchini and liver casserole in the oven
Step-by-step instructions:
1. Wash the chicken liver, dry it from excess moisture with paper towels. Clean the offal from veins and films, cut large pieces in half. Place the chicken liver in a frying pan with heated vegetable oil.
2. Fry the chicken liver over medium heat until golden brown on both sides.
3. Peel the onion and cut into small cubes. Wash the carrots, peel them, and grate them on a fine grater. Wash the zucchini, cut off the ends, and grate them on a fine grater, just like the carrots.
4. Place the onion and carrot in a frying pan with heated vegetable oil. Stirring, saute the vegetables over medium heat for 5-7 minutes until soft.
5. Add the grated zucchini to the vegetables. Mix the ingredients and continue frying the vegetables together over medium heat for 10 minutes until the liquid has completely evaporated.
6. Prepare the casserole filling. In a deep bowl, mix 2 chicken eggs, sour cream, salt and ground spices. Mix the ingredients with a whisk until smooth.
7. Line a rectangular baking dish (mine is 22x12x5 cm) with parchment paper. Place half of the sautéed vegetables on the bottom of the dish.
8. Spread the fried chicken liver evenly on top.
9. Boil the remaining 3 chicken eggs hard, cool, peel, and place on top of the offal.
10. Spread the other half of the sautéed vegetables evenly on top.
11. Pour the egg and sour cream mixture over the ingredients. Pierce the casserole in many places with a long wooden skewer so that the filling soaks all the layers to the bottom.
12. Place the form in the oven preheated to 180 degrees for 45-50 minutes. Bake the casserole using the upper and lower heating modes. Leave the finished dish to cool in the form for 20 minutes, then carefully turn it over onto a flat plate.
13. Cut the juicy chicken liver casserole with zucchini into portions and serve warm or chilled.
Bon appetit!
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Chicken liver brawn with vegetables
