Bulgur casserole with minced meat and zucchini

Ingredients for 3 servings:

• 200 g minced beef
• 1 cup bulgur
• 1 tomato(s)
• ½ zucchini
• 1 tbsp tomato paste
• 1 small onion(s)
• 1 clove(s) garlic
• 70 g cheese (e.g. Emmental), grated
• 1 cup crème fraîche
• salt and pepper
• Pizza seasoning or
• Spice(s) of your choice
• 1 tsp harissa
• olive oil
• 1 dashes Balsamic vinegar , to taste
• n. B. water

Instructions

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

Prepare the bulgur according to the package instructions. Finely chop the onion and garlic. Make a cross-shaped incision in the tomato and pour hot water over it. Peel the tomato and dice it. Fry the minced meat in olive oil until crumbly. Once the minced meat is browned, reduce the heat to low to medium and add the onion and garlic. Add the tomato and tomato paste to the pan once the onions have a nice color. Season with salt, pepper, pizza seasoning (or other spices), a small splash of balsamic vinegar, if desired, and a bit of harissa. Fry for a moment longer, while thinly slice the zucchini. Remove the pan from the heat and stir in the bulgur. Deglaze with a little water (this shouldn’t be a runny sauce, just to prevent the mixture from becoming too dry!). Pour half of the mixture into a baking dish and top with zucchini slices. Stir 2 tablespoons of crème fraîche into the other half and season with another teaspoon of harissa. Then layer it on top of the zucchini slices. Spread the remaining crème fraîche over the casserole and sprinkle with grated cheese. Bake in the oven at 180°C until the cheese melts and begins to brown slightly.