John Myers
Minced Meat Casserole with Zucchini and Sheep Cheese
The perfect minced meat casserole with zucchini and sheep cheese recipe with a picture and simple step-by-step instructions.
- 1000 g Mixed minced meat
- 1000 g Potatoes
- 1000 g Zucchini
- 400 g Sheep cheese, feta cheese
- 4 Onions
- 4 Garlic cloves
- Chilli sauce, ready-made or homemade, RZ i.m. KB
- Soy sauce
- Salt and pepper
- Chilli salt
- 2 tbsp Freshly chopped basil
- Oil
- 400 g Cream
- 200 g Grated Gouda
- Peel the potatoes and cut into thin slices. Wash the zucchini, cut in half and also cut into thin slices (slightly thicker than the potatoes) Boil the potatoes in plenty of salted water for a maximum of 5 minutes, after 1 minute add the zucchini slices.
- Heat the oil in a pan and fry the minced meat until crumbly. Finely dice onions and garlic, add and fry briefly. Then season with chilli sauce, soy sauce, pepper and a good pinch of chilli salt to taste. Don’t forget feta cheese is salty !! Let cool down.
- Brush a casserole dish with oil and spread the zucchini and potato slices in it. Crumble the feta cheese and mix it with the minced meat mixture, add the cream. Mix everything and spread over the vegetables, using the ger. Sprinkle with cheese and bake at 200 ° C for about 30 minutes.
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