Delicious zucchini casserole with ground meat and vegetables, perfect for a mid week meal.
This is a lovely, comforting casserole that my mother used to cook for us almost weekly. It is very easy to make, delicious and healthy. I like to serve it with plain rice with a dollop of plain yoghurt by the side. I usually make it ahead of time during the day and give a gentle reheat before we eat – knowing the dinner is ready in between the school run is a good feeling! This dish also freezes well.
Serves 4 -6
Preparation time: 20 minutes
Cooking time: 35-40 minutes
450 gr/ 1 lb Courgette/Zucchini, cut length ways and sliced
250 gr / 9 oz ground lamb or beef
225 gr / 8 oz potatoes cut into bite size chunks
1 medium onion, finely chopped
4 garlic cloves, crushed
1 bunch flat leaf parsley, finely chopped
15 ml/ 1 tablespoon tomato puree
400 gr/ about 1 lb chopped tomatoes in tomato juice (1 can/tin)
2 tablespoons olive oil
8 fl oz / 1 cup water
Salt and ground pepper to taste
1 teaspoons paprika/ red pepper flakes
Heat the olive oil in a heavy pan. Stir in the onions and sauté until transparent. Add the garlic and cook for another minute. Stir in the ground meat and mix well. Add the potatoes and courgettes (zucchini), season with salt and pepper and cook for another minute. Add the tomato puree, the chopped tomatoes in can and the water, mixing well. Cover and cook in medium heat for about 30 minutes. Finally add the parsley and the red pepper flakes, giving a gentle stir and add more salt if needed.
Serve warm with plain rice and a dollop of plain yoghurt by the side.
Afiyet Olsun,
Ozlem
