Zucchini and Ground Meat Casserole
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Source: https://recipheon.com/en/recipes/main-dishes/zucchini-and-ground-meat-casserole
About this recipe
Zucchini casserole with ground pork and beef is a filling meal with tomato passata, onion, and grated cheese. Zucchini softens during baking and pairs well with the tomato meat sauce, while the cheese forms a simple baked layer on top. Tomato passata adds moisture so the meat is not dry after baking. This dinner casserole is easy to divide into portions and serve as a family meal.
Ingredients
Servings: 4
1 large zucchini
400 g ground pork and beef
300 ml tomato passata
1 onion
70 g grated mild semi-hard cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C and position a rack in the middle. Cut the zucchini into half-moons about 1 cm thick, and finely chop the onion.
Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 2 minutes, add the meat, and cook for 6–8 minutes, breaking up any lumps. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, the zucchini, and the tomato passata, then cook uncovered for 8–10 minutes, until the sauce thickens and is no longer watery.
Transfer the sauce to a baking dish and smooth it out.
Sprinkle with the cheese and bake for 15–20 minutes, until the top is browned and the zucchini is tender when pierced.
Let stand for 5 minutes and serve.
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