Colorful Zucchini Casserole with Ground Beef
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 g butter (to sear the meat)
- 500 g minced beef
- 0.5 teaspoon ½ vegetable stock, (to flavor the meat)
- 1 onion (s), cut into thin rings
- 1 tablespoon olive oil, (for the onion rings)
- 1 large bell pepper (s), red, in small. Cut strips
- 1 bunch spring onion (s), cut into rings
- 3 zucchini, depending on the size the baking dish, halved lengthways (cut half a half into pieces)
- 3 tablespoon tomato paste, (for searing the meat)
- 1 teaspoon paprika powder, hot pink
- 1 teaspoon paprika powder, noble sweet
- 1 can tomato (s), happened
- 1 tablespoon paprika pulp
- 3 carrot (s), cut into half slices
- 150 g cheese, (for ratinatin)
Print Recipe
Pin Recipe Instructions
- Heat a pan with olive oil and fry the onion rings until crispy, let them cool and set aside.
- Now heat the butter in a kettle and fry the meat, including the 3 tablespoons of tomato paste, well. Now add the spring onions, the carrots, the peppers, the paprika pulp, the half zucchini (which we diced). Then sprinkle the paprika powder and possibly some vegetable stock over it and stir well. Fry everything well and finally deglaze with the tomatoes and let simmer again for 2-4 minutes.
- Now we grease the baking dish with a little olive oil and put the halved zucchini in there (as close together as possible). Now comes the complete meat mass. The cheese is now the penultimate on the casserole and at the end we distribute the crispy onion rings on the cheese.
- The whole thing is baked in the oven preheated to approx. 180 ° C (convection) for approx. 15-25 minutes (depending on how crispy you like the vegetables).
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