Baked Chicken Liver with Zucchini

Cooking method

1. Step 1:

   

   How do you bake chicken liver with zucchini? Start by gathering your ingredients. If you can, use fresh (chilled) chicken livers—they'll turn out juicier. If they're frozen, thaw them ahead of time by moving them from the freezer to the bottom shelf of the refrigerator.

2. Step 2:

   

   Rinse the livers, pat them dry, and trim away any membranes. Cut them into smaller pieces if you like. Add the balsamic vinegar, honey, olive oil, salt, and pepper.

3. Step 3:

   

   Peel the garlic, press it through a garlic press, and add it to the livers.

4. Step 4:

   

   Gently toss the livers with everything and let them marinate for 20 minutes.

5. Step 5:

   

   Rinse the zucchini, pat it dry, and slice it into rounds.

6. Step 6:

   

   Take an ovenproof baking dish—there's no need to grease it, since the oil in the marinade is plenty. Arrange half of the zucchini rounds over the bottom.

7. Step 7:

   

   Spread the livers evenly on top, marinade and all.

8. Step 8:

   

   Cover the livers with the remaining zucchini. You don't have to layer everything—you can just stir it all together and spread it out. I stirred it a couple of times during baking so the zucchini would cook evenly and not scorch.

9. Step 9:

   

   Bake for about 25 minutes in an oven preheated to 350°F (180°C). The exact time depends on your oven and the size of your dish—but don't overbake, since long cooking makes the liver tough. Pull the finished dish from the oven, plate it up, and serve, with or without a side. Enjoy!