A lovely, delicious and creamy minced beef and zucchini casserole. With a crunchy cheese and tomatoes topping. Ready within an hour.
The main thing:
Made by Véronique
Published at 2017-08-14, this recipe is for 4 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 10-08-2023
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Peel and finely chop the onion and garlic cloves and set aside. Rinse the zucchini and chop into pieces, not too big but also not too small.
Rinse cherry tomatoes and slice them into halves. Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit and coat the oven dish with olive oil.
Heat olive oil in a large skillet and sauté the onion and garlic for a few minutes. Add the minced beef and cook it for another few minutes. Add the zucchini pieces and let it cook for about 5 minutes before you also add the tomato paste.
Season with pepper and salt and let the mixture drain in the sieve to get rid of any excess liquid. Meanwhile combine the eggs and cream until you've reached a smooth mixture.
Season with pepper, salt and thyme. Divide the minced beef mixture over the oven dish and top it off with the halved tomatoes. Pour the cream and egg mixture into the oven dish and finish with grated cheese.
Bake the casserole in the oven for about half an hour, or until the cheese is beautiful golden brown. Enjoy!