Colorful zucchini casserole with minced beef

Ingredients for 4 servings:

• 10 g butter (to brown the meat)
• 500 g minced beef
• ½ tsp vegetable broth (to season the meat)
• 1 onion(s), cut into thin rings
• 1 tbsp olive oil (for the onion rings)
• 1 large red bell pepper(s), cut into small strips
• 1 bunch of spring onions, cut into rings
• 3 zucchini, depending on the size of the casserole dish, halved lengthwise (cut one half into pieces)
• 3 tbsp tomato paste (for browning the meat)
• 1 tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 1 can of tomatoes, pureed
• 1 tbsp paprika paste
• 3 carrots, cut into half slices
• 150 g cheese (for topping)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Suitable for food combining

Heat a pan with olive oil and fry the onion rings until crispy, let cool, and set aside. Heat the butter in a pan and fry the meat along with the 3 tablespoons of tomato paste until well browned. Now add the spring onions, carrots, bell peppers, bell pepper paste, and half the zucchini (which we diced). Sprinkle over the paprika and a little more vegetable stock, if desired, and stir well. Fry everything well, then deglaze with the passata and simmer for another 2-4 minutes. Now grease the casserole dish with a little olive oil, if desired, and place the halved zucchini in it (as close together as possible). Then add the entire meat mixture. The cheese is the second-to-last thing to go on the casserole, and to top it off, we spread the crispy onion rings on top of the cheese. The whole thing goes into the oven preheated to approx. 180°C (fan oven) and bake for approx. 15-25 minutes (depending on how crunchy you like the vegetables).