Zucchini casserole with minced meat
4 servings
60 minutes
Zucchini casserole with minced meat is an amazing combination of tender vegetables and juicy meat baked in a fragrant cheese crust. This recipe has Italian roots, reflecting a love for simple yet flavorful dishes. The lightness of zucchini harmoniously complements the rich taste of the minced meat, while eggs give the casserole airiness and softness. Topped with grated cheese, it forms an appetizing golden crust that makes the dish particularly appealing. The casserole is perfect for a family dinner or a light lunch. It can be enjoyed hot straight from the oven or chilled as an appetizer. The versatility of the recipe allows for adding favorite vegetables and spices to create variations to your taste.
1
Cut the ends off the zucchini, pour in salted boiling water, and cook for 10 minutes.
- Courgette: 6 pieces
- Salt: 50 g
2
Peel the onion, chop it finely, fry it, then add the minced meat, salt it, and fry until half-cooked while mixing well. (You can replace the minced meat with pieces of chicken, mushrooms, etc.)
- Onion: 0.3 piece
- Mince: 400 g
- Salt: 50 g
3
Grate the cheese on a medium grater.
- Hard cheese: 100 g
4
Boil the zucchini, cut it into several pieces, and blend it; you can also grate it or simply cut it into small pieces.
- Courgette: 6 pieces
5
Preheat the oven to 150 degrees.
6
In the zucchini puree, add eggs, the slightly cooled minced meat, about 1/3 of the cheese, salt, pepper, and mix well. You can add grated boiled carrots, finely chopped bell peppers or tomatoes, mushrooms, garlic - anything you like! You can take a sheet of puff pastry, and then this mixture will become the filling for a pie; for this recipe, 1 egg is enough.
- Chicken egg: 3 pieces
- Mince: 400 g
- Hard cheese: 100 g
- Salt: 50 g
- Ground black pepper: pinch
- Courgette: 6 pieces
- Onion: 0.3 piece
- Vegetable oil: 3 tablespoons
7
Take a mold and pour the mixture so that it forms something like an omelet no more than 2 cm high. Grease thoroughly with oil and pour in the mixture.
8
Bake for 20-40 minutes (ovens vary), sprinkle with remaining cheese at the end. It turns out a very tender casserole or omelet! You can spoon it onto the pan and fry on both sides - then it will be pancakes! :) In principle, zucchini doesn't need to be boiled, and the filling doesn't need to be fried, but then bake longer.
- Hard cheese: 100 g
