Greek Rice Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 125 g rice
- 1 tablespoon oil
- 300 g minced, mixed
- 1 onion (s)
- 300 g tomato (s)
- 200 g zucchini
- salt and pepper
- 1 tablespoon thyme
- 1 tablespoon oregano
- 250 g sheep cheese
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Boil the rice. Preheat the oven to 200 ° C convection in good time.
- In the meantime, heat the oil in a non-stick pan and fry the minced meat. Peel and dice the onions and fry them. Wash tomatoes, cut into not too large pieces and also add to the pan. Remove the stalk from the zucchini, cut into thin slices and add to the minced meat. Now let everything simmer for about 7 minutes over medium heat. Season with freshly ground pepper and salt. Add fresh thyme and oregano (but it is also tasty with dried herbs). Put the cooked rice in the pan and mix all the ingredients together well. Pour the entire mixture into a lightly greased baking dish. Crumble the sheep`s cheese and spread over the Greek rice casserole.
- Bake on the middle shelf in the oven for about 10 minutes. The sheep cheese should look appetizing.
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