Loading...

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch glass baking dish.

Prepare the zucchini: Using a julienne peeler, peel the zucchini into long, thin, noodle-like ribbons. Arrange these zucchini ribbons evenly in the bottom of the prepared baking dish, forming the base layer.

Prepare the chicken: Using the same julienne peeler, thinly shave the frozen chicken breast into delicate slices. Layer these chicken shavings evenly over the zucchini ribbons in the baking dish.

Prepare the creamy cheese mixture: In a medium bowl, whisk the eggs until well combined. Add the sour cream, freshly ground black pepper, and salt, whisking until smooth.

Grate the Kashar cheese (or similar) and add it to the egg and sour cream mixture. Whisk until the cheese is fully incorporated into the liquid.

Pour the creamy, cheesy egg mixture evenly over the chicken and zucchini layers in the baking dish, ensuring all layers are coated.

Arrange the sliced onion rings in an even layer on top of the creamy cheese mixture.

Place the sliced tomato rounds on top of the onion rings, creating another even layer.

Generously sprinkle the freshly grated Parmesan cheese over the tomato slices.

Bake the dish in the preheated oven for 45 minutes, or until the top is golden brown, the cheese is melted and bubbly, and the dish is cooked through.

Remove from the oven and let rest for 5-10 minutes before serving. This allows the layers to set and makes for easier serving.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch glass baking dish.

Prepare the zucchini: Using a julienne peeler, peel the zucchini into long, thin, noodle-like ribbons. Arrange these zucchini ribbons evenly in the bottom of the prepared baking dish, forming the base layer.

Prepare the chicken: Using the same julienne peeler, thinly shave the frozen chicken breast into delicate slices. Layer these chicken shavings evenly over the zucchini ribbons in the baking dish.

Prepare the creamy cheese mixture: In a medium bowl, whisk the eggs until well combined. Add the sour cream, freshly ground black pepper, and salt, whisking until smooth.

Grate the Kashar cheese (or similar) and add it to the egg and sour cream mixture. Whisk until the cheese is fully incorporated into the liquid.

Pour the creamy, cheesy egg mixture evenly over the chicken and zucchini layers in the baking dish, ensuring all layers are coated.

Arrange the sliced onion rings in an even layer on top of the creamy cheese mixture.

Place the sliced tomato rounds on top of the onion rings, creating another even layer.

Generously sprinkle the freshly grated Parmesan cheese over the tomato slices.

Bake the dish in the preheated oven for 45 minutes, or until the top is golden brown, the cheese is melted and bubbly, and the dish is cooked through.

Remove from the oven and let rest for 5-10 minutes before serving. This allows the layers to set and makes for easier serving.
