Zucchini Casserole with Beef, French
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g beef, cooked
- 50 g butter
- 1 lemon (s)
- 300 g zucchini
- 4 egg (s)
- 100 ml sour cream
- 100 ml sweet cream
- 125 g cheese, rated (Gruyère and Parmesan)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Parry the cooked beef and cut into 2mm thin, bite-sized slices.
- Melt the butter in a flat casserole dish, spread the meat slices over it and bake in the 220 ° oven for 10 minutes, turning once. Finally, drizzle the juice from ½ to a whole lemon over it.
- Wash the zucchini, cut into 3mm thick slices and blanch them in boiling salted water (just covered) for 8 minutes so that they are soft but not yet translucent. Then drain well.
- Whisk the eggs, stir in the sweet and sour cream, salt, pepper and plenty of nutmeg. Finally add the grated cheese.
- Gently fold the drained zucchini slices into the egg and cream mixture. Gently pour the whole mixture onto the meat and bake the oven dish at 200 ° C for about 15 minutes. The mass rises and should brown a little.
- Variations:
- 3 tablespoons of fresh tarragon leaves instead of nutmeg. Or red pepper, finely diced.
- You can also vary the cream: some of the cream can be replaced with milk, for example, or you can only use sour cream.
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