Summary

Ingredients

• 200 g zucchini
• 3 tomato (s)
• 100 g Gouda, medium-aed
• 1 teaspoon butter
• salt and pepper
• 300 g pasta
• 300 g meat, (yros meat), from the butcher, seasoned
• 200 ml milk
• 100 ml cream
• 2 tablespoon sauce thickener, for light sauces
• salt and pepper

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Instructions

1. Cook the noodles in salted water until they are al dente. Preheat the oven to 200 degrees or convection 180 degrees. Wash and clean the zucchini and cut into thin slices. Rinse the tomatoes with cold water and cut into wedges. Roughly grate half of the Gouda.
2. Heat the butter in a large pan. Stew the zucchini slices and tomato wedges for about 5 minutes. Turn it every now and then and season with salt and pepper. Take the vegetables out of the pan and fry the gyros meat in the hot frying fat, turning frequently for about 5 minutes. Take the gyros out of the pan as well. Deglaze the frying stock with milk and cream and bring to the boil briefly. Melt the grated Gouda cheese in it, thicken a little with a sauce thickener and season.
3. Put the sieved noodles with the zucchini, tomatoes and gyros in a greased dish. Pour on the cheese and cream sauce. Grate and sprinkle the rest of the Gouda. Bake the casserole for about 15 minutes.