Potato and zucchini casserole

Ingredients for 5 servings:

• 1,000 g potatoes
• 1,000 g zucchini
• 400 ml crème fraîche
• 500 g minced meat
• 1 onion(s)
• 1 garlic clove(s)
• 5 tbsp olive oil
• 3 tsp oregano
• 1 tbsp paprika powder
• 1 tsp garlic granules
• 5 tbsp breadcrumbs
• 1 egg(s)
• rosemary
• marjoram
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Mediterranean casserole with meatballs

Cut the zucchini and potatoes into equal-sized pieces and then toss them in a baking dish with the herbs, 2 tablespoons of olive oil, and a finely chopped onion. Mix the minced meat with the paprika, breadcrumbs, egg, and garlic granules, and season with salt. Then finely chop/crush the garlic clove, sauté it in olive oil, and deglaze with crème fraîche. Season with a little salt, pepper, and nutmeg, and simmer over medium heat. Then form the minced meat into small balls and add them to the sauce to firm up and prevent them from falling apart, but do not overcook them. Finally, add everything to the baking dish, mix, and bake in the oven at 180°C for 30-45 minutes.