Zucchini and Chicken Casserole

Coarsely chop the peeled zucchini, salt them, toss to combine, and let sit for half an hour.

Cut the chicken fillet into medium pieces, finely chop the garlic and onion, and pass these ingredients through a meat grinder.

Season with pepper and salt, crack the eggs into the minced meat, add chopped dill, and mix well.

Squeeze out the excess liquid from the zucchini and fold them into the meat mixture. Transfer the mixture to a greased baking dish and smooth out the top.

Spread sour cream evenly over the casserole and bake in a preheated oven at 190°C (375°F) for 30 minutes.