Low carb zucchini casserole
|3 1/2 cup||courgettes — grated|
|2||eggs — beaten|
|1 tsp||freshly ground black pepper|
|3 Tbs||breadcrumbs — fresh|
|50 g||cheese — grated|
|300 g||beef mince — lean|
|1||onion — small, chopped|
|salt and freshly ground black pepper — to taste|
|olive oil — for frying|
Preheat the oven to 190 ° C.
Sauté the onions in a little olive oil until translucent and add the beef mince and paprika, continue to brown the meat.
Season the beef mince with salt and pepper to taste and set aside.
Grease the casserole pan with the butter.
Squeeze the grated zucchini with your hands to remove the excessive water.
Add the beaten eggs, 1 tablespoon cheese, salt and black pepper and combine well.
Pour half this mixture into the baking pan and spread evenly.
Layer the beef mince on top and add the remaining zucchini mixture on top of the beef mince.
Sprinkle with cheese and breadcrumbs.
Cover the casserole pan with aluminium foil and bake for 30 minutes.
Take it out, uncover and bake for a further 15 minutes or until golden. Serve warm.