Zucchini Mince Casserole À La Anne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 175 g rice, or 1 sachet, is less, but it doesn`t matter
- 2 zucchini
- 2 onions)
- 1 clove garlic
- 100 g tomato (s), dried, in oil
- some rosemary
- 500 g minced meat, (round beef)
- 200 g feta cheese
- 1 cup sour cream
- 2 egg (s)
- salt and pepper
- oil
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Cook rice in boiling salted water according to the instructions on the packet.
- Wash and clean the zucchini and cut diagonally into slices. Peel and finely dice onions and garlic. Drain the tomatoes and cut into small pieces. If the rosemary is fresh, strip off the needles and chop.
- Heat the oil in a pan, sauté the zucchini and fry the minced meat. Add onions, garlic, tomatoes and rosemary, sauté. Season with salt and pepper.
- Mix 100 g of feta cheese, sour cream and eggs, season with salt and pepper. Layer the mince mixture and rice in a greased baking dish. Pour the sour cream on top. Crumble the rest of the feta over it. Bake in a hot oven (electric stove: 200 degrees, convection: 175 degrees) for about 20 minutes.
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