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Home Dish Healthy, Quick & tasty Courgette & Turkey/Chicken pie (low carb, gluten free)

Healthy, Quick & tasty Courgette & Turkey/Chicken pie (low carb, gluten free)

Name: How to cook Healthy, Quick & tasty Courgette & Turkey/Chicken pie (low carb, gluten free) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Us

Introduce

Chef :

Healthy, Quick & tasty Courgette & Turkey/Chicken pie (low carb, gluten free)

I am always looking for was to pack vegetables and protein in meals that are tasty and easy to make. This is a great recipe that can be made in stages and in advance, so it's ideal for weekday meals. You can make the meat and store it in the fridge until ready to cook, or can make the whole dish and store it in the fridge for a day or two before cooking. It can be baked in advance too and is still tasty, room temperature or cold.

Ingredient

Food ration :

2-4 servings

Cooking time :

45, including baking

400 g

lean minced chicken or trukey

medium size courgettes or zucchini

carrot, finely grated

medium onions, chopped

2 cloves

garlic, chopped finely

150-200 g

yoghurt or kefir protein, low fat ok. Need less if yoghurt has liquid vs. thick

eggs

cherrie or 1 medium tomato, for decorating the top (optional)

1 tbs

oregano

1 tbs

mint (optional, can be replaced with other herbs)

1 tbs

thyme

1 tbs

basil

2 tbs

olive oil

1-2 tablespoon

water

Cooking instructions

* Step 1

Finely chop onions (here i put them in a food processor). Add olive oil to a pan on medium heat, add onions and stir until they start to look golden and translucent. Add chopped garlic and stir for another 2 minutes.

* Step 2

Add minced chicken or turkey and break it into mince with a spatula. Add herbs, a dash or pepper and salt and cook until the the meat becomes light in colour. Do not overcook so that it doesn't dry out - it will cook further in the oven for another 30min or so.. Make sure you taste the meat to check for salt and pepper and add more if needed. This will be the main part of the dish that adds flavour.

* Step 3

Wash the courgettes and slice off the very ends. You can cut them either in 2-3 mm circles or use a cheese slicer to cut into long strips. I prefer the latter as it it is easier to layer the dish and it keep together nicely once cut.

* Step 4

In a bowl, whisk the eggs with yoghurt / kefir with a fork. Set aside.

* Step 5

Grease a glass baking pan. Layer the the bottom with courgette, using the thicker pieces, or broken pieces or the ends. Make sure that the surface is covered completely with courgette, and you can even put some strips to the side of the dish as it will make it look good on a plate once taken out and sliced.

* Step 6

Add some of the egg/yoghurt mixture on top of the meat, taking care of putting in paces where there are holes in the courgettes or there is no meat. Repeat the process 2 more times. making sure you leave enough yoghurt/egg mixture for the top.

* Step 7

Add the last layer of courgette. It's good if this layers is thicker, so if you have sliced the pieces thinly make it a double layer. Put the remaining egg/yoghurt mixture on top and decorate with pieces of green ends and/or tomato. (optional)

* Step 8

Bake in the oven at 200C for 20-25min, covered with foil. Remove the foil and bake for another 10 minutes or until the top has browned slightly. and any excess liquid has evaporated.