Zucchini – minced meat – casserole with feta

Ingredients for 2 servings:

• 250 g minced beef
• some clarified butter
• 1 large zucchini
• 1 red bell pepper(s)
• 2 onions
• 2 eggs
• 4 tbsp cream
• Salt and pepper from the mill
• nutmeg
• 200 g feta cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetable casserole with feta cheese

Cut the zucchini into relatively large slices (preferably diagonally), and the onions into half rings. Clean the bell peppers and cut them into strips (I’m fine with diamonds, too). Red ones are only used for the splash of color; green ones are also delicious. Brown the minced meat in a pan with clarified butter (or olive oil, but that gives it a different flavor). Add the onions and cook until translucent. Then brown the zucchini slices and bell peppers. Make sure the zucchini slices can also braise on the bottom of the pan (you can also use two pans). Season with salt and pepper. Whisk the eggs and cream together and season with salt, pepper, and nutmeg. Place the minced meat and vegetables in a baking dish, pour over the egg cream, and sprinkle with the crumbled feta cheese (don’t cut it; it looks better). Bake in the oven at 180°C for 15 minutes.