Zucchini casserole with minced beef and tomatoes

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 tbsp olive oil
• 400 g minced beef
• 2 cans of chopped tomatoes (total approx. 800 g)
• 2 sprigs of thyme
• 600 g zucchini, preferably small
• 3 tbsp sour cream
• 30 g Parmesan, freshly grated
• 1 tbsp parsley, freshly chopped
• Salt and pepper, black from the mill
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the onions and garlic and dice finely. Heat the oil in a pan and sauté the onions and garlic over medium heat. Add the minced meat and fry briefly. Add the chopped tomatoes, including their liquid, and the thyme sprigs. Season with salt and pepper and simmer over medium heat for about 10 minutes. Then remove the herb sprigs. Wash the zucchini, trim off the stem ends, and then slice the zucchini thinly using a cucumber slicer or by hand. Preheat the oven to 200°C. Mix the sour cream with the Parmesan cheese, then stir in the parsley. Line a greased baking dish with zucchini slices in a scale pattern, then add some of the mince sauce. Then add more zucchini and sauce until all the ingredients are used up. Finish with the zucchini slices. Brush the surface with the sour cream mixture and bake the casserole on the middle rack of the oven for 25 to 30 minutes. Serve with rice, pasta, or potatoes.