Ingredients:

• 1.8 – 2 lb fresh zucchini squash
• 1lb of boneless skinless chicken meat (preferably chicken thighs)
• 2 eggs
• 1 tbsp of sour cream
• Small bunch of dill (or 2 tablespoons of dried dill)
• 1/4 cups of flour
• 1 tsp of baking powder
• 1/2 cups of shredded cheese (italian blend or alike)
• Salt to taste
• Ground black pepper to taste
• Butter for smearing of pan

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Grate zucchini on big slots of grater over a colander set over a bowl:

   

3. Salt shredded zucchini, mix a bit and set aside for 15-20 mins to produce juice:

   

4. Meanwhile, rinse chicken meat and dice it:

   

5. Smear sides and bottom of baking pan with butter:

   

6. Squeeze produced juices from zucchini (you can use colander and your hands, or a cheesecloth for that, the goal is to remove a much juice as you can, or casserole may be too liquid) and transfer zucchini to a bowl (discard juices):

   

7. Mix in eggs:

   

8. And sour cream:

   

9. Mix well and add flour:

   

10. Mix well again:

    

11. Mix in diced chicken meat:

    

12. Season with salt and ground black pepper to taste, mix, cover up and put bowl into fridge:

    

13. After 30-40 mins warm up oven to 360F, take bowl out and add chopped (or dry) dill:

    

14. Mix in baking powder:

    

15. Pour batter to the prepare baking pan and put it to warmed oven for 20 mins:

    

16. Carefully take pan out, sprinkle with shredded cheese and return back to oven for 15 mins more (until cheese colors up, you may use broil at the end):

    

17. Take pan with casserole out:

    

18. Slice it up in portion pieces using spatula and serve: