Chicken Zucchini Bake Recipe
Summary
Ingredients
| Bulk italian sausage | 4 Ounce | |
| Zucchini | 4 Medium | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1/2 cup fine dry bread crumbs | ||
| Cooked chicken | 1 1/2 Cup (16 tbs), chopped | |
| Snipped parsley | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Eggs | 3 , separated | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter | 1 Tablespoon, melted | |
| Paprika | ||
Directions
Brown sausage; drain off fat.
Remove ends from zucchini.
Cook whole zucchini in small amount of boiling water till crisp-tender, about 8 minutes; drain.
Cut 3 thin slices from one zucchini; set aside.
Finely chop remainder.
In large bowl combine cheese and crumbs.
Reserve 2 tablespoons; set aside.
Toss remaining crumbs with sausage, chopped zucchini, chicken, parsley, salt, and pepper.
Beat egg whites till stiff peaks form.
Beat egg yolks and milk till blended; stir into chicken mixture.
Fold in beaten egg whites.
Turn into 8x1 1/2-inch round baking dish.
Combine reserved crumbs and melted butter; sprinkle over casserole.
Sprinkle with paprika.
Bake, uncovered, at 325° till set, 35 to 40 minutes.
Garnish with reserved zucchini slices.
Remove ends from zucchini.
Cook whole zucchini in small amount of boiling water till crisp-tender, about 8 minutes; drain.
Cut 3 thin slices from one zucchini; set aside.
Finely chop remainder.
In large bowl combine cheese and crumbs.
Reserve 2 tablespoons; set aside.
Toss remaining crumbs with sausage, chopped zucchini, chicken, parsley, salt, and pepper.
Beat egg whites till stiff peaks form.
Beat egg yolks and milk till blended; stir into chicken mixture.
Fold in beaten egg whites.
Turn into 8x1 1/2-inch round baking dish.
Combine reserved crumbs and melted butter; sprinkle over casserole.
Sprinkle with paprika.
Bake, uncovered, at 325° till set, 35 to 40 minutes.
Garnish with reserved zucchini slices.
Chef
