John Myers
Mince Zucchini Pot
The perfect mince zucchini pot recipe with a picture and simple step-by-step instructions.
- 500 g Chopped half and half
- 1 size Zucchini fresh
- 5 Tomatoes
- 1 Red pepper
- 1 Can Sweet corn (vegetable corn) cooked
- 150 g Sheep cheese
- 2 Fresh onions
- 2 Cloves of garlic or more
- 125 ml Vegetable broth
- 1 tsp Extra virgin olive oil
- 3 tsp Tomato ketchup 3 times concentrated
- Salt and pepper
- Sweet paprika
- Italian herbs
- Red chilli flakes
- Peel the onions and garlic and dice finely.
- Wash the bell peppers, quarter them and remove the seeds. Then cut into cubes.
- Heat the olive oil in a pan. Add the minced meat along with the onions and the garlic. Fry everything well.
- Wash the zucchinos and tomatoes briefly and cut them into cubes.
- When the mince has turned a nice color, add the zucchini and tomato cubes as well as the drained corn.
- Mix everything well and let it stew for a good 10 minutes.
- Now add the broth and tomato paste. Season well.
- At the very end the diced cheese is added (if you like)
- We’ll have a freshly baked baguette for this. But it also goes well with rice. Gabi and Arnim wish you a good one
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