John Myers
Contents
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Ingredients
- 2 size Zucchini fresh
- 3 Peppers, color does not matter
- 4 Garden tomatoes
- 4 size Potatoes
- 2 Fresh onions
- 300 g Mixed minced meat
- 2 Cans Tomato paste
- 200 ml Cream 30% fat
- 3 Organic egg yolks
- 200 g Grated Gouda
- Salt and pepper
- Sweet paprika powder
- Dried basil
- Freshly grated nutmeg
- Water
- Sunflower oil
Instructions
- Peel the potatoes and, as with fried potatoes, dice them and fry them in a large pan with plenty of sunflower oil until they are nice and crispy. take out of the pan and place immediately as the bottom layer in the baking dish. salt.
- Now cut the tomatoes into slices. Peel and dice the onions. Wash the zucchini and cut into slices. Wash, quarter, core and peel the peppers and cut into strips.
- Now heat the oil in a large saucepan and fry the onion cubes, along with the paprika strips. add the minced meat, season with salt and pepper and shred. Sauté with it until it is well done. keep stirring.
- Now the tomato paste is added and is briefly fried and seasoned well with salt, pepper and paprika. stir well for 5 minutes.
- The zucchini are now also added, stir and fill up with enough water that it is not covered but only shimmers through. add the basil, stir again and cook until the water has a thick consistency and the zucchini still has a light bite.
- Now put the whole mince / vegetable mix on the potatoes in the baking dish and distribute it well. we cover the whole thing with the tomato slices. Sprinkle again with salt, pepper and plenty of basil.
- to give the whole thing a great lid, we now mix the cream with the egg yolk, salt, pepper and nutmeg. We distribute this mixture on the casserole and finish the whole thing generously with grated gouda.
- the oven is preheated to 180 ° C and the casserole left in the oven until it has a fine, golden-brown cover.
- I tell you, arnim is mutating into master chef 🙂
Nutrition
Serving: 100gCalories: 287kcalCarbohydrates: 1gProtein: 15.2gFat: 24.9g
