Summary

Ingredients

• 250 g minced meat, lamb, alternatively beef
• 500 g zucchini, small, sliced
• 125 g pasta, (macaroni)
• 200 g crème fraîche léère
• 1 teaspoon, heaped oregano, dried
• 2 cloves garlic, thinly sliced
• 100 g feta cheese
• 1 tablespoon ajvar, hot
• 1 teaspoon, heaped cornstarch
• 1 pinch (s) baking powder, (makes the minced meat looser)
• salt and pepper
• 1 teaspoon, heaped paprika powder, noble sweet

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Instructions

1. Cook the pasta until al dente, rinse, drain and place in a greased baking dish.
2. Mix the minced meat with salt, pepper, oregano, paprika powder and baking powder. Fry in a hot pan until crumbly. Add the garlic slices and zucchini and roast. When the zucchini are firm to the bite, add the minced beef and zucchini mixture to the pasta in the baking dish.
3. Mix the créme légère with ajvar and whisked cornstarch and fold into the remaining ingredients. Crumble the feta cheese over the casserole and bake in the preheated oven at approx. 180 ° C (convection 160-170 ° C) for 30-45 minutes until the cheese has turned nice and brown.
4. Note:
5. Ajvar comes from the former Yugoslavia. It is a paprika paste that comes in mild and hot forms and is sold in jars. Ajvar can be found in the delicatessen sections of well-stocked supermarkets.