Zucchini Mince Casserole with Sheep Cheese

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 2 pts. Feta cheese
  • 500 g minced meat, mixed
  • 200 g crème fraîche with herbs, liht
  • 150 g liht cream cheese
  • 1 kg zucchini
  • 1 vegetable onion (s)
  • 3 small cloves garlic
  • salt and pepper
  • Paprika powder, noble sweet
  • Paprika powder, hot as rose
  • Maggi
Zucchini Mince Casserole with Sheep Cheese
Zucchini Mince Casserole with Sheep Cheese

Instructions

  1. Chop the onions into small cubes and fry them together with the minced meat over high heat. Season a little stronger with salt, pepper, Maggi and the pressed garlic cloves.
  2. Rinse and dab the zucchini, cut into 1 x 1cm cubes and then place in a baking dish.
  3. When the minced meat is well browned, turn off the hotplate, then add the paprika powder and cream cheese and stir. Then add the creme fraîche and mix everything together properly.
  4. Simmer on the stove for 2 minutes and add enough water until the sauce has the desired consistency (about 150 - 250 ml). Season everything with the spices and Maggi again, it can be strongly seasoned.
  5. Now mix the sauce with the raw zucchini in the baking dish. Cut the feta cheese into cubes about 1 x 1 cm and pour over them.
  6. Bake the casserole at 175 ° C (fan oven, top / bottom heat: 190 ° C) for 30 minutes until the cheese is browned on top.

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