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Chicken Zucchini Bake

Chicken.delights's picture
  Bulk italian sausage 4 Ounce
  Zucchini 4 Medium
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Chopped cooked chicken 1 1⁄2 Cup (24 tbs)
  Snipped parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Eggs 3 , separated
  Milk 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon, melted
  Paprika To Taste

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1511 Calories from Fat 778

% Daily Value*

Total Fat 87 g133.8%

Saturated Fat 37.8 g188.9%

Trans Fat 0 g

Cholesterol 822.4 mg274.1%

Sodium 3163 mg131.8%

Total Carbohydrates 57 g19%

Dietary Fiber 9.7 g38.9%

Sugars 26 g

Protein 133 g265.5%

Vitamin A 102.7% Vitamin C 232.8%

Calcium 107.6% Iron 53.7%

*Based on a 2000 Calorie diet

Chicken Zucchini Bake Recipe