Greek Zucchini Casserole with Feta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g feta cheese, liht
- 400 g minced meat, (round beef)
- 2 zucchini
- 1 medium onion (s)
- 1 clove garlic
- 1 tablespoon tomato paste
- 0.5 ½ cube vegetable stock, instant
- 100 ml water
- olive oil
- thyme
- oregano
- basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and garlic. Cut the zucchini into small slices. Brush a tin with olive oil and layer a few zucchini slices on the floor like roof tiles. Preheat the oven to 150 ° (top and bottom heat).
- Fry the minced meat in a little olive oil until crumbly, add onions and garlic and continue to fry until the onions are translucent. Now stir in the tomato paste until it starts to smell slightly. Now add the spices to taste and deglaze with water and add half a cube of vegetable stock. Simmer on medium heat for about 5-10 minutes, there should be some liquid left. Season to taste with salt and pepper.
- Pour part of the mince mixture onto the zucchini and crumble the feta over it. Then again layer zucchini on top, mince mixture and finish with feta. Put in the oven for 20-25 minutes.
- Tip:
- I already made it with minced turkey, it was also very tasty, but then you need a little more herbs, I think.
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