Zucchini Casserole with Tomatoes and Minced Meat

A casserole with zucchini, minced meat and tomatoes looks like a large meat pie. But, unlike pies, where you have to tinker with the dough, making such a casserole is as easy as shelling pears.

Ingredients

• 450 g minced meat (beef, pork or turkey)
• 300 g mozzarella
• 4 medium courgettes
• 600 g finely chopped tomatoes
• 3 cloves of garlic
• 1 medium onion
• 1 sweet green pepper
• 4 slices of white bread
• 2 tsp dried oregano
• 5 sprigs of basil
• 5 sprigs of parsley
• chili flakes
• olive oil
• salt, freshly ground black pepper

Directions

1. Preheat oven to 175 ° C. Cut the zucchini lengthwise into 7-8 mm thick plates, place on a baking sheet lined with parchment, add a little salt. Place the baking sheet in the oven and bake the courgettes for 15-20 minutes.
2. Peel the onions and garlic. Remove seeds and partitions from the pepper. Chop the onion and pepper into small cubes, chop the garlic.
3. Heat olive oil in a large skillet over medium heat. Add garlic, onion and pepper and cook for 7-10 minutes, until soft. Add the minced meat to the skillet and continue to fry, breaking the minced meat lumps with a spatula, 5 minutes. Pour in chopped tomatoes, add chili flakes, oregano, basil and parsley and simmer for 30 minutes. Season with salt and pepper and remove from heat.
4. Cut the crusts from the bread and crumb the crumb. Fry the crumbs in a dry skillet until golden brown.
5. Place some toasted bread crumbs on the bottom of a rectangular baking dish, then add a layer of zucchini. Top with meat sauce and mozzarella. Layer the zucchini again and sprinkle with bread crumbs. Repeat layers until you run out of ingredients. The top layer should be a layer of mozzarella.
6. Cover the tin with foil and place the casserole in the oven for 30 minutes. Then remove the foil and bake for another 15 minutes.