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Sewing and cooking are two of my favorite things. In the past, I often found myself searching for pictures and details of projects I have done, without success. So I decided to start documenting my creations. Then my son suggested I add my recipes to the blog so that they are documented also.

Friday, September 6, 2013

Way to use the last of the zucchini

I made the following recipe last night for dinner and it was a great hit. My hubby even ate the leftovers for lunch today.

Chicken, Spinach, Zucchini and Feta Casserole
You can double the Spice Blend recipe for a more heavily seasoned casserole.
You can assemble the casserole a day or two ahead of cooking.

For the spice blend:
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg

For the casserole:
1 pound boneless, skinless chicken breasts or thighs
1 cup crumbled feta cheese
1/4 cup flour
1 large egg
1/4 cup heavy cream
Salt and freshly ground black pepper
Nonstick cooking spray
2 large baking potatoes, sliced into 1/4-inch rounds
1 large white or yellow onion, sliced into 1/4-inch rounds
2 cups cooked spinach, drained of excess liquid
2 small zucchini, sliced into 1/4-inch rounds

To prepare the spice blend: Combine the spices in a small bowl and mix with a fork until well blended.
Heat the oven to 375 degrees.
Lightly sprinkle both sides of each piece of chicken with a pinch of the spice blend, reserving the remaining spice blend for the rest of the casserole. Lay the chicken flat on a greased baking sheet and bake for 20 minutes. Remove the chicken from the oven to cool, and turn the heat down to 350 degrees.
When the chicken cools, dice it into very small pieces, approximately 1/2 inch.
In a small mixing bowl, combine the crumbled feta, flour, egg and heavy cream, a pinch of salt and pepper, and mix well.
Grease an 8-inch square casserole dish with nonstick cooking spray. Place an even layer of the sliced potatoes on the bottom of the pan. Lightly sprinkle the potatoes with the spice blend. Place a thin layer of the diced chicken over the potatoes.
Place a layer of onion slices over the chicken and lightly sprinkle with the spice blend.
Place a thin layer of the spinach over the onions and lightly sprinkle the spice blend over the spinach. Place a layer of zucchini slices over the spinach and lightly sprinkle with the spice blend. Spoon a thin layer of the cheese mixture over the zucchini. Repeat those steps, ending with a layer of the cheese mixture on top.
Bake at 350 degrees for 45 to 60 minutes or until the casserole is bubbling hot. Allow the casserole to rest for 10 minutes before serving. Serve hot as a main course.
Makes 6 servings.

Read more: http://triblive.com/lifestyles/fooddrink/4558397-74/zucchini-summer-squash#ixzz2e8PmCwWz

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