Casserole with Minced Meat, Tomatoes, Zucchini and Rice

5 from 6 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 161 kcal


  • 1 kg Chopped half and half
  • 1 kg Fresh onions
  • 2 Zucchini, medium size
  • 1 kg Tomatoes from the garden
  • 250 g Arborio risotto rice
  • 5 M Free range eggs
  • 3 tbsp Chopped rosemary
  • 1,5 tsp Salt
  • 1 tsp Chili powder
  • 2 tsp (heaped) Dried basil
  • 1 tsp (heaped) Dried oregano
  • Extra virgin olive oil
  • 300 g Grated cheese
  • 5 tbsp Freshly grated Parmesan
  • Black pepper from the mill


  • Mix the minced meat well with onions, eggs and risotto rice and season with salt, chilli, basil and oregano.
  • Wash the zucchini, cut off the end and cut into approx. 4 mm thick slices.
  • Wash the tomatoes, cut out the stems and cut into slices approx. 4 mm thick.
  • Brush a large baking dish with olive oil and spread half of the zucchini and tomato slices on the floor like a roof tile. Salt and pepper.
  • Now we distribute the minced meat mixture evenly over the ceiling. If there is anything left over, just make meatballs out of it.
  • Finally, we distribute the remaining zucchini and tomato slices on the minced meat. And always in a circle from the outside to the inside (looks very nice). Spread olive oil over it again.
  • The whole thing is now covered with aluminum foil and cooked for approx. 70 minutes at 200 ° C convection on the middle rack in the oven.
  • Finally, put the grated cheese with the Parmesan on top and bake again WITHOUT the top for about 20 minutes (or until the cheese is nice and brown) in the oven.
  • Ready to enjoy!


Serving: 100gCalories: 161kcalCarbohydrates: 14.4gProtein: 7.8gFat: 7.9g
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Written by John Myers

Professional Chef with 25 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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