In a medium bowl grate the zucchini and add 1 teaspoon of salt, set aside for 10-15 min to drain off the excess water.
1 pound zucchini, ½ teaspoon salt or to taste + for zucchini
Remove the excess water using a strainer and spoon or wrap the zucchini in a thin kitchen towel (or a special fabric is also available on amazon) and squeeze tight to get rid of the water.
Preheat oven to 400 degrees F.
Once done, gather all the ingredients (except cheese and sour cream) in a large mixing bowl and stir with a spatula or hands until combined.
1 medium egg, 1 medium carrot, 1 medium yellow onion, 1 teaspoon garlic powder, ½ teaspoon cracked black pepper, 1 teaspoon of Italian herb spice, 11-12 ounce (300 g) ground chicken
Prepare a 9x13 or slightly smaller baking dish, spray with cooking oil, and transfer the mixture into the dish. Even out the top with a spatula and layer the sour cream on top.
3-4 tablespoons sour cream
Bake the chicken zucchini casserole for 35 minutes. Remove from the oven and add the cheese, bake again for 10 minutes or until cheese is melted and bubbly.
1 ½ cup Cheddar or Colby Jack Cheese
Garnish with parsley, scallions, or bacon and freshly cracked black pepper. Enjoy!