Этот рецепт куриной грудки — хит сезона

Ingredients

• 2 medium Zucchini (thinly sliced into rounds)
• 2 medium Potatoes (peeled and thinly sliced (about 3 mm))
• 300 g Chicken Breast (cut into thin strips)
• 300 g Ground Beef (for meatballs, 80% lean)
• 50 g Breadcrumbs (for binding meatballs)
• 1 Egg (lightly beaten, for meatballs)
• 100 g Grated Cheese (cheddar or mozzarella, shredded)
• 2 cloves Garlic (minced)
• 2 tbsp Vegetable Oil (for pan frying)
• 1 tbsp Unsalted Butter (cut into small pieces)
• to taste Salt
• to taste Black Pepper

Instructions

1. Slice Zucchini and Potatoes

   Using a sharp chef's knife, cut the zucchini into thin rounds (about 3 mm). Peel the potatoes and slice them thinly as well. Set the slices aside on a clean plate.

   Time: PT10M

2. Prepare Chicken

   Trim any fat from the chicken breast and slice it into thin strips, roughly the same size as the vegetable slices.

   Time: PT5M

3. Make Meatballs

   In a mixing bowl combine ground beef, breadcrumbs, beaten egg, a pinch of salt and pepper. Mix gently until just combined, then shape into small meatballs about 2 cm in diameter.

   Time: PT15M

4. Assemble Layers in Cups

   Take a glass cup (ramekin) and line the inner rim with zucchini slices. Fill the bottom with a layer of potato slices, season with salt and pepper, then add a layer of chicken strips. Sprinkle a handful of grated cheese, place a few meatballs, and repeat the layering until the cup is full, ending with a cheese topping and a decorative zucchini rim.

   Time: PT5M

5. Brown the Meatballs

   Heat the skillet over medium‑high heat, add vegetable oil and melt the butter. Add the assembled meatballs (still in the cups) and fry for about 3 minutes, turning once, until the surface is lightly browned. Add minced garlic and toss for another 30 seconds.

   Time: PT3M

6. Bake the Casserole

   Preheat the oven to 200°C (400°F). Transfer the cups onto a parchment‑lined baking sheet and bake for 30 minutes, or until the cheese is golden and the potatoes are tender.

   Time: PT30M

   Temperature: 200°C

7. Rest and Serve

   Remove the baking sheet from the oven, let the cups rest for 2 minutes, then serve directly from the ramekin or gently slide onto a plate.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Zucchini: Yellow squash
• Instead of Potatoes: Sweet potatoes
• Instead of Chicken Breast: Turkey breast
• Instead of Ground Beef: Ground pork, Ground turkey
• Instead of Breadcrumbs: Panko, crushed crackers
• Instead of Egg: Flax egg
• Instead of Grated Cheese: Gruyère, Parmesan
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Unsalted Butter: Margarine
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Skillet
• Spatula
• Baking Sheet
• Parchment Paper
• Ramekins or Small Glass Cups
• Oven

Critical Steps — Do Not Skip

• Ensuring uniform thin slices for even cooking.
• Gentle mixing of meatball mixture to avoid toughness.
• Proper browning of meatballs before baking for flavor.
• Baking at the correct temperature until potatoes are tender.

Chef Tips from the Video

• For extra flavor, toss the potato slices with a drizzle of olive oil and rosemary before layering.
• A pinch of smoked paprika on the meatballs adds a subtle smoky note.
• If you prefer a crispier top, switch the oven to broil for the last 2 minutes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze individual cups wrapped tightly for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the layered cups up to 24 hours ahead and refrigerate; bake just before serving.
• Meatballs can be formed and frozen raw; thaw before assembling.

Frequently Asked Questions