John Myers
Ingredients for 4 servings:
- 1 small onion(s), finely chopped
- 250 g minced meat (beef or mixed)
- 4 small zucchini, thinly sliced
- e.g. vegetable broth
- 1 tbsp olive oil
- 2 cloves garlic
- 1 slice(s) cheese (Gouda)
- salt and pepper
- chili powder
- e.g. oregano, as desired
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Brown the minced meat and onion in olive oil and season with salt, pepper, and chili. Add the sliced zucchini and cook briefly, then deglaze with a little broth. The bottom of the pan should only be barely covered, otherwise it will end up being too runny. Let the mixture simmer until the zucchini have completely broken down. Then press in the garlic and season again with salt, pepper, chili, and oregano, if desired. Finally, add a slice of Gouda cheese in pieces and let it melt. Serve with pasta or rice. We used to have this all the time in the summer to use up all the zucchini from the garden. Since zucchini cooks well, this recipe is also perfect for “forgotten” and therefore slightly overgrown zucchini, and it even tastes good to not-so-big zucchini fans.
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