Zucchini casserole topped with cheese

Ingredients for 4 servings:

• 2 onions
• 500 g minced meat, mixed
• 2 tbsp oil
• 1 can/n tomato(s), diced (425 g)
• 1 can of tomato paste
• 1 clove(s) garlic
• 500 g zucchini
• salt and pepper
• 20 g butter
• 20 g flour
• 125 ml broth
• 125 ml milk
• 200 g processed cheese
• nutmeg
• 100 g cheese, grated
• Oregano and thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onion and dice finely. Heat the oil in a pan and fry the onion and minced meat. Add the tomatoes with their liquid, tomato paste, crushed garlic, salt, pepper, oregano, and thyme, and simmer until the liquid has almost evaporated. Meanwhile, wash and slice the zucchini. For the sauce, heat the butter and sauté the flour in it. Deglaze with the stock and milk, stirring, and bring to a boil. Add the cream cheese and season with salt, pepper, and nutmeg. Grease a baking dish, line it with half of the zucchini, add the minced meat, and spread the remaining zucchini on top. Pour the sauce over the dish. Sprinkle with grated cheese. Cover the baking dish and place it in a cold oven. Bake at 180°C (fan oven) for 50 minutes. Serve with baguette or ciabatta.