Greek zucchini casserole with feta

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 zucchinis
• olive oil
• 400 g minced beef
• 1 tbsp tomato paste
• 200 g feta cheese, light
• ½ vegetable stock cube
• 100 ml water
• Thyme
• oregano
• basil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

low-carb

Finely chop the onion and garlic. Slice the zucchini. Brush a dish with olive oil and layer a few zucchini slices on the bottom, like roof tiles. Preheat oven to 150°C (top/bottom heat). Brown the minced meat in a little olive oil until crumbly, add the onions and garlic, and continue frying until the onions are translucent. Stir in the tomato paste until it begins to smell slightly. Add the spices to taste and deglaze with water, then add half the vegetable stock cube. Continue simmering over medium heat for about 5-10 minutes; there should still be some liquid left. Season with salt and pepper. Spoon some of the minced meat mixture onto the zucchini and crumble the feta over it. Then layer the zucchini again, then the minced meat mixture and finish with the feta. Place in the oven for 20-25 minutes. Tip: I’ve also made it with ground turkey, and it turned out very tasty, but I think you need a bit more herbs.