Minced Meat Casserole with Sheep Cheese and Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed or beef
- 500 g potato (s)
- 500 g zucchini
- 200 g sheep cheese or feta
- 2 onions)
- 2 cloves garlic, fresh
- Chili sauce
- soy sauce
- salt and pepper
- basil
- oil
- 200 g cream
- 100 g cheese (Gouda), rated
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Wash the zucchini, cut in half and cut into thin slices. Put them together with the potatoes in plenty of salted water and cook for a maximum of 5 minutes.
- Put the oil in a pan and fry the minced meat well. Finely dice onions and garlic, add and fry briefly. Then season with chilli sauce, soy sauce, pepper and basil to taste. Let cool down. Be careful not to season too much, as the salty sheep`s cheese will be added later.
- Brush a baking dish with oil and spread the potato and zucchini slices in it. Crumble the sheep`s cheese into the minced meat mixture, mix and add the cream. If you like the casserole a little firmer, you can whisk two eggs in the cream beforehand. Spread the mixture over the vegetables, sprinkle with the grated Gouda cheese and bake at 200 ° C for about 30 minutes.
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