Zucchini casserole with minced meat and mozzarella
4 servings
60 minutes
Zucchini casserole with minced meat and mozzarella is a delicate and aromatic dish that combines the juiciness of vegetables, the richness of meat filling, and the stretchy creamy texture of mozzarella. This recipe has roots in European cuisine, where casseroles are often used to create comforting family dinners. Zucchini adds lightness to the casserole, while spices like khmeli-suneli enhance its flavor sophistication. The dish is perfect for both everyday dinners and festive tables, and its appetizing golden crust awakens the desire to try it again. It is best served hot, garnished with fresh herbs to highlight its fresh and balanced taste.
1
Grate the zucchini on a coarse grater. Sprinkle with salt and mix, the zucchini will release a lot of juice. Squeeze well and drain the liquid.
- Zucchini: 2 pieces
- Salt: to taste
2
Fry the minced meat in a small amount of vegetable oil with finely chopped onion.
- Mince: 500 g
- Onion: 1 head
- Vegetable oil: 10 ml
3
Add khmeli-suneli to taste.
- Khmeli-suneli: to taste
4
To salt.
- Salt: to taste
5
In a bowl, combine 2 eggs, 2 tablespoons of sour cream, a little salt, and pepper.
- Chicken egg: 2 pieces
- Sour cream: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Whisk until smooth.
7
Place half of the grated zucchini in the baking dish.
8
Layer the fried minced meat as the second layer.
- Mince: 500 g
9
Then the remaining half of the zucchini.
10
Add the egg-sour cream sauce.
- Chicken egg: 2 pieces
- Sour cream: 2 tablespoons
11
Grate the mozzarella on a coarse grater.
- Pizza mozzarella (low-moisture): 200 g
12
Spread grated mozzarella as the top layer.
- Pizza mozzarella (low-moisture): 200 g
13
Bake in the oven for 30 minutes at 180 degrees until golden brown.
14
Serve the casserole hot, garnished with a sprig of greenery.
- Fresh herbs: to taste