Zucchini and Turkey Mince Casserole
4 servings
40 minutes
Zucchini and turkey mince casserole is a true symphony of flavors and textures, combining the tenderness of zucchini, the juiciness of turkey, and a creamy sour cream sauce. This dish is inspired by traditional American casseroles but has light Mediterranean notes thanks to the addition of tomatoes and cheese. The casserole is soft, aromatic, and light, perfect for both family dinners and festive tables. With its rich flavor nuances, it pairs well with fresh salads and greens. The dish's uniqueness lies in its versatility: it can serve as either a main course or a delicate side dish. Warm, cozy, and nutritious – this casserole is an excellent choice for those who appreciate the combination of simplicity and refined taste.
1
Grate the zucchini using a meat grinder (or on a coarse grater). Add salt and let it sit for 10-15 minutes to release its juice.
- Zucchini: 500 g
- Salt: to taste
2
Make minced meat from turkey fillet. Add finely chopped onion and garlic to the minced meat. Season with salt, pepper, and add seasoning (I use chicken seasoning). Add 2 tablespoons of vegetable oil. Mix and fry in a pan.
- Turkey fillet: 400 g
- Onion: 1 piece
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
- Vegetable oil: 3 tablespoons
3
Slice the tomatoes into rounds.
- Tomatoes: 2 pieces
4
Grease the mold with vegetable oil. Layer it: zucchini, minced meat, zucchini, tomatoes.
- Vegetable oil: 3 tablespoons
- Zucchini: 500 g
- Turkey fillet: 400 g
- Tomatoes: 2 pieces
5
Beat the eggs with sour cream. Pour over the casserole.
- Chicken egg: 3 pieces
- Sour cream 15%: 150 g
6
Place the casserole dish in a preheated oven at 180 degrees. Leave it for 30 minutes.
7
Grate the cheese. Use any cheese you like. I like parmesan. After 30 minutes, take the casserole out of the oven, sprinkle with cheese, and return to the oven for 5-7 minutes.
- Cheese: 150 g
8
The casserole is ready. Enjoy your meal!)
