John Myers
Zucchini Mince Casserole
The perfect zucchini mince casserole recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 2 Garlic cloves
- 1 Red Bell pepper
- 4 tbsp Oil
- 800 g Mixed hack
- 3 tbsp Tomato paste
- 1 tsp Sweet paprika powder
- 1 P Passed tomatoes 400 ml
- 1 P Oregano
- Salt pepper
- 4 Zucchini
- 160 g Grated Emmental
- 40 g Grated Parmesan cheese
- Basil for garnish
- Peel the onions and garlic and cut into cubes.
- Peel the pepper, cut in half and also dice.
- Heat 2 tablespoons of the oil in a saucepan.
- Fry the minced meat in it until crumbly.
- Add onions, garlic and paprika and fry.
- Stir in the tomato paste and paprika powder, add the tomato puree, season with oregano, salt and pepper.
- Cover and let simmer gently for about 15 minutes.
- Wash and clean the zucchini and cut lengthways into thin slices.
- Brush with 2 tablespoons of oil and fry on both sides in a hot grill pan until you have a grill pattern.
- Season with salt and pepper.
- Layer the minced meat sauce, zucchini slices and Emmental cheese alternately in 2 layers each in a baking dish.
- Sprinkle with Parmesan and cook in a preheated oven at 160 ° for about 35 minutes.
- Remove and serve garnished with basil.
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