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Minced meat casserole with potato dumplings and zucchini

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Ingredients for 4 servings:

  • 500 g minced meat, half and half
  • 500 g tomatoes, pureed, tetra pack or can
  • 500 g Schupfnudeln, ready-made
  • 400 g zucchini
  • 300 g leek
  • 250 g cherry tomatoes
  • 150 g cheese (young Gouda), grated
  • 2 tbsp oil
  • 1 m.-sized onion(s)
  • Cayenne pepper
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C. Peel and finely chop the onion. Wash and trim the leek, and cut into thin rings. Wash and trim the zucchini and cherry tomatoes, and roughly dice them. Fry the onions in hot oil until translucent, add the minced meat, and fry until crumbly. Add the leek, zucchini, cherry tomatoes, and the passata, and season with salt and cayenne pepper. Layer the dumplings in a greased dish. Sprinkle with Gouda cheese and bake for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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