I suggest preparing baked meat with potatoes and zucchini for a hearty lunch or dinner. The meat is suitable for both beef and pork – the main thing is that you need to chop it thinly or beat it off with a kitchen hammer so that it cooks faster. When serving, sprinkle with chopped herbs.

Summary

Ingredients

• Beef – 300 g
• Young potatoes – 400 g
• Zucchini – 1 pc.
• Bulb onions – 1 pc.
• Sour cream – 120 g
• Dry basil – 1 teaspoon
• Hard cheese – 60 g
• Salt – 1 teaspoon
• Ground black pepper – to taste
• Fresh dill (for serving) – to taste

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Instructions

1. Wash young potatoes well with a dishwashing sponge and dry. (It is up to you to clean or not.) Cut the potatoes into thin slices 3-4 mm thick, fold into a deep bowl, add sour cream, salt, and dry basil. (Basil can be substituted with Provencal herbs or oregano.) Stir the potatoes well and set aside.

   

2. Rinse and dry the meat, cut into slices 4-5 mm thick. If necessary, beat off the meat with a hammer. Preheat oven to 200 degrees.
3. Cut the courgettes into circles at least 5 mm thick so that they retain their shape when baked. Cut onions into half rings.
4. Place half of the potatoes on the bottom of a 17×25 cm heat-resistant form, and on top of the potatoes, put mugs of zucchini. Then add a little salt and pepper to the zucchini.
5. Put the meat in the next layer. Salt and pepper it, sprinkle with onions. Place the second part of the potato on top.

   

6. Cover the form with foil and place in an oven preheated to 200 degrees. Bake meat with potatoes and zucchini for 45-50 minutes. Then remove the foil and sprinkle with grated cheese. Wait for the cheese to melt and brown if desired.
7. Arrange the finished dish on plates. Sprinkle with chopped dill if desired and serve. It’s filling and delicious!

   

Bon Appetit!