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Zucchini Casserole with Minced Meat in the Oven
Instructions
I prepare the ingredients for the zucchini casserole with minced meat in the oven. If the zucchini have large seeds, remove them and peel the skin; in that case I measure the weight without the trimmings. The carrot adds sweetness to the vegetable layer, but you can leave it out and simply increase the weight of the zucchini by the same amount. Any minced meat will do.
The minced meat needs to be sautéed with onion before baking. To do this, I cut the onion into medium cubes.
I sauté the chopped onion in a little oil, just until softened.
I add the minced meat to the pan and break it apart with a spatula.
I sauté the meat briefly, just until the colour changes. Season with salt and pepper.
I finely chop the tomatoes (the skin can stay on).
I transfer the prepared tomato pieces to the pan.
I sauté everything until the moisture from the tomatoes evaporates.
I grate the zucchini coarsely and sprinkle it with a little salt.
I grate the carrot on a vegetable grater. I start heating the oven; the temperature should reach 180 degrees.
In a deep container, I mix the eggs and sour cream.
I press the garlic into it with a garlic press.
After about 10 minutes the zucchini will release its juice.
They need to be squeezed out, then add the carrot. I mix the vegetable mixture (no need to add more salt, since the zucchini have already absorbed some of it).
I grease the bottom and sides of the baking pan with oil, ideally butter. I spread half the vegetable mixture over the bottom of the dish.
On top I spread the minced meat in an even layer.
Then the remaining vegetables.
I pour over the egg and sour cream sauce.
The sauce should evenly cover the whole open surface, leaving no dry spots. I put the pan with the casserole into the oven on the middle level.
I grate the cheese on a coarse grater.
After 40 minutes the dish becomes a single whole and is fully baked. I take it out.
I cover the top with the grated cheese.
I return the pan to the oven once more – this time for 5 minutes.
This wholesome, hearty and fragrant zucchini casserole with minced meat in the oven has gained a beautiful little cheese cap and absorbed some of its flavour. The meat did not dry out during baking, thanks to the vegetable component. Don't rush to serve the hot dish – it should cool a little so the layers finally set together. Only then do I cut the casserole into portions – the pieces will hold their shape.
Tips
- 1
Squeeze the zucchini – the secret against wateriness. After 10 minutes with salt, the zucchini release their juice. Without squeezing, the casserole will "run".
- 2
Sauté the mince – the secret of flavour. Raw mince won't bake through evenly in 40 minutes. Partly cooked, it gives a rich meaty flavour.
- 3
Cheese right at the end – the secret of the crust. Added straight away, the cheese will burn. Add it 5 minutes before the end and it will melt into a golden cap.
- 4
Let it cool in the pan – the secret of slicing. A hot casserole falls apart. Ten minutes of cooling gives clean pieces. The same principle works for other kinds of vegetable casseroles with minced meat.
FAQ
Which zucchini should I choose? +
Ideally young dairy zucchini or courgettes – they have tender flesh and few seeds. Fresh ones are firm and glossy, with no dents or spots. A size of 18–22 cm is best. Overgrown zucchini with tough skin and large seeds are not suitable – cut all of that out. For young zucchini, don't peel the skin.
What can replace poultry mince? +
Alternatives include beef mince (500 g – a classic, more pronounced flavour), a 50/50 mix of pork and beef (500 g – versatile), lamb (500 g – an eastern note), turkey (500 g – lean and more tender), or a 50/50 mix of chicken and turkey (500 g). Fresh mince is best (thaw it completely first). Don't use fatty trimmings mince (the fat will run out) or shop mince of unclear composition.
How long does the casserole keep? +
In the fridge, in the pan and covered with cling film – 3 days. Any longer and the vegetables give off juice and the meat goes stale. Before serving, reheat it in the oven for 10 minutes at 170 °C (this restores the cheese crust) or in the microwave for 2–3 minutes. In the freezer, in portions – up to 1 month. Thaw in the fridge for 6–8 hours. The casserole is at its best 15–30 minutes after it's ready (once it has set). On the second day the flavour is deeper and richer. Don't leave it at room temperature for more than 4 hours – the meat and sour cream spoil.
What to serve the casserole with? +
It can be a standalone main course or served with a side: with a fresh vegetable salad, with boiled potatoes or mashed potato, with a rice side (versatile), with pasta or buckwheat, with sour cream on the side (the Russian way), with garlic sauce, or with fresh herbs (parsley, dill). It's a versatile hot dish for everyday meals.
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