Zucchini casserole with minced meat and tomatoes in the oven
0
6315
Kitchen
Russian
Calorie content
81.2 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
5.4 gr.
Fats *
7.3 gr.
Carbohydrates*
3.1 gr.
A vegetable casserole with minced meat, which combines fresh zucchini and tomatoes, egg and sour cream sauce and grated cheese is a great option for lunch or dinner. Thanks to the large amount of vegetables, the casserole turns out juicy, minced meat makes it satisfying, and baking in the oven makes it healthy. Spending a small amount of your time on cooking casseroles, you will get a tasty and satisfying dish that your loved ones will appreciate.
Ingredients
Cooking process
Peel the onions, rinse and chop them into small cubes. Put the onion in a preheated pan with vegetable oil and fry. Add minced meat to the onion, salt and pepper. Stir and fry the minced meat until cooked for 10-15 minutes. At the end of cooking, add tomato paste to the minced meat. Mix everything well and remove the pan from heat.
We wash the zucchini, remove the stalk. If the zucchini is young, there is no need to peel and seed them. If the zucchini is already ripe - peel off the peel, cut the zucchini in half and clean them from the seeds. Next, rub the zucchini on a coarse grater, salt and leave for 5-10 minutes. The zucchini should start up the juice, which we will squeeze out later.
Grease the baking dish with vegetable oil, put half of the grated zucchini squeezed from the juice into the baking dish, put the minced meat on top of the zucchini and again a layer of zucchini. Put chopped tomatoes on zucchini, fill everything with an egg-sour cream mixture, sprinkle with cheese grated on a coarse grater and finely chopped herbs. We put the casserole in an oven preheated to 180 degrees for 30-35 minutes.
