Zucchini and chicken breast casserole

Ingredients

• 2 medium zucchini (600 g)
• 1 teaspoon salt for the zucchini
• 1 boneless chicken breast (500 g)
• 2 tablespoons oil
• 1 teaspoon sweet paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon salt for the chicken
• 1/2 teaspoon pepper for the chicken
• 500 g telemea cheese
• 3 tablespoons sour cream
• 6 eggs
• 1/2 teaspoon salt for the telemea mixture
• 1/2 teaspoon pepper for the telemea mixture
• 1 teaspoon dried basil
• 25 g butter
• 2 tablespoons breadcrumbs
• 1/8 teaspoon salt for the dill mixture
• 15 g fresh dill

Preparation

1. Wash the zucchini, peel them and cut them into rounds. Sprinkle 1 teaspoon of salt over them and leave for 30 minutes to release their liquid, then arrange them on paper towels. 2. Pat the chicken breast dry with paper towels and cut it into long strips. Mix the oil with the paprika, dried parsley, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, then stir in the chicken. 3. Crumble the telemea into a bowl and mix it with 2 tablespoons of sour cream, 4 eggs, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the dried basil. 4. Heat the oven to 180°C. Grease an ovenproof dish with butter and coat it with breadcrumbs. 5. Arrange half the zucchini, the chicken strips and half the telemea mixture in the dish. Repeat the layers with the remaining zucchini, chicken and telemea. 6. Beat the remaining 2 eggs with 1 tablespoon of sour cream and 1/8 teaspoon of salt, then stir in the finely chopped dill. Pour the mixture over the casserole. 7. Bake for 40-50 minutes, until the top is golden and the middle has set. 8. Remove the dish from the oven and leave the casserole to cool for 15 minutes before serving.