- 500 gram minced beef (or beef and pork)
- 1 zucchini (or half a large one)
- 1 onion
- 3 garlic cloves
- 2 tablespoons tomato paste
- 300 ml cream
- 4 eggs
- few sprigs of thyme or use dried thyme
- olive oil
- handful of cherry tomatoes
- about 200 gram grated cheese
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- oven dish
- large skillet
- wooden spoon
- large bowl
Preparation — 10 minutes
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.
Finishing the minced beef and zucchini casserole — 45 minutes
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!