Zucchini casserole with cheese and nut crust

Ingredients for 2 servings:

• 250 g minced beef or more
• 2 zucchini, 250 g each, firm
• 3 tsp vegetable oil
• 1 pot of natural yogurt (150 g) or Greek yogurt
• 1 tsp sweet paprika powder
• 4 spring onions, approx. 10 g
• 50 g cocktail tomatoes
• 1 pinch of cumin powder
• 3 tsp soy sauce or Ketjap Manis
• 3 tsp tomato paste
• ½ bunch parsley, flat or frozen, approx. 10 g
• 40 g Parmesan
• 25 g walnut kernels

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C fan/convection oven. Spread the minced meat evenly on a baking tray lined with baking paper. Bake in the preheated oven for approx. 25 minutes in the upper part of the oven. After 20 minutes, check that the meat is nicely browned and any liquid has evaporated. Meanwhile, grease a baking dish with 2 teaspoons of oil. Cut the zucchini into 1-2 cm cubes and distribute evenly in the baking dish. Place these on a second baking tray or on the rack in the lower part of the oven for the last 10-15 minutes of baking. In a smaller bowl, mix the yogurt with 1-2 pinches of paprika, 1 teaspoon of oil, salt and pepper. Set aside. Wash the parsley, pat dry and chop. Grate the Parmesan cheese. Finely chop the walnuts. Mix the parsley, Parmesan cheese and walnuts and set aside. Peel the spring onions and slice into rings. Wash the tomatoes, quarter them, and remove the stems. In a slightly larger bowl (large enough to hold the minced meat), combine the tomato paste with the soy sauce or ketjap manis. When the minced meat is ready, remove the meat and the casserole dish from the oven. Add the minced meat to the bowl with the stirred tomato paste and mix well. Crumble the meat slightly. Season to taste with salt, pepper, the remaining paprika, and cumin powder, and mix with the onion rings and tomato quarters. Layer everything in the casserole dish on top of the pre-cooked zucchini cubes. Spread about half of the yogurt over the zucchini. Then spread the meat mixture on top. Finally, sprinkle the parsley, cheese, and walnut mixture over the top. Bake in the oven on the middle rack for another 15 minutes. Remove from the oven and serve immediately. Serve the remaining yogurt mixture as a dip.