Low-carb minced meat casserole with mushrooms and zucchini

Ingredients for 4 servings:

• 3 m.-large zucchini
• 2 cans of chopped tomatoes, approx. 400 g each
• 2 small shallots
• some olive oil
• 2 tbsp tomato paste
• 2 garlic cloves
• 1 tbsp Italian herbs
• 2 tsp chili powder, mild, optional
• salt and pepper
• 500 g mushrooms
• 800 g minced beef or minced meat substitute
• 250 g mozzarella, grated or grated cheese substitute

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

also vegan possible

Wash and trim the zucchini. Peel and finely dice the shallots and garlic cloves. Sauté the shallots in a large pan in a little olive oil and press in the garlic using a garlic press. Then add the minced meat and fry until tender. Add the chopped tomatoes. Add tomato paste, herbs, and spices, and season to taste with salt and pepper. Chili isn’t a must, but for those who like it a little spicier, it adds a nice touch. Grate the zucchini into thin sticks and simmer over medium heat for about 5 to 10 minutes. Stir occasionally. Meanwhile, trim and quarter the mushrooms. Taste again before transferring to the baking dish and add more seasoning if necessary. Finally, pour the entire contents of the pan into the baking dish and spread evenly, arrange the mushrooms on top, and sprinkle everything with the grated cheese. Place the casserole dish in the preheated oven at 220°C top/bottom heat or 200°C fan oven on the middle rack for 10 minutes.