Minced Meat and Zucchini Casserole
by Editorial Staff
Delicious minced meat casserole with zucchini is a wonderful dish, absolutely uncomplicated to prepare. Zucchini makes the casserole juicy, and the minced meat makes it satisfying.
Cook: 45 minutes
Servings: 2
Ingredients
- Minced meat (beef) – 300 g
- Zucchini – 1 pc. (400 g)
- Onions – 0.5-1 pcs.
- Eggs – 2 pcs.
- Greens (dill and green onions) – 0.5 bunch
- Sunflower oil – 30 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- Peel the onion and cut it into cubes. Heat the sunflower oil in a skillet. Fry the onion on it until golden brown.
- Add minced meat to the pan to the onion (I have beef). Season with salt and pepper. Fry the minced meat over high heat, stirring occasionally, until the color changes.
- Wash the zucchini, cut off the edges (young zucchini need not be peeled), and grate on a coarse grater or cut into thin strips. Rinse greens (dill and green onions), dry, and chop.
- Add the courgette and herbs to the skillet over the sautéed minced meat. Stir and simmer covered over low heat for about 7 minutes. Break the eggs into a bowl and beat with a fork.
- Transfer the contents of the pan into a baking dish and pour in the egg mixture, stir. Place the mold in an oven preheated to 180 degrees for 20-25 minutes.
- The minced meat and zucchini casserole is ready. Serve hot or warm.
Bon Appetit!
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