Zucchini lasagna
A source of protein and healthy fats, this dish is rich in fiber and vitamins from vegetables, which helps improve digestion. The tender taste of pork combined with zucchini and cheese makes it nutritious and filling.
Grate the carrot (1 piece) and slice the onion into half rings (1 piece).
Add the minced meat (300 g) to a preheated skillet with vegetable oil and fry it on high heat for 5 minutes.
Then reduce the heat and add the onion and carrot to the minced meat. Season with salt, stir, and cook for another 3-4 minutes.
Next, pour in a third of a glass of water and simmer the filling for a couple more minutes.
Cut the zucchini (1 piece) into thin slices lengthwise. A standard zucchini will yield 10-12 slices.
In a baking dish greased with vegetable oil, lay one layer of zucchini slices, then top with some of the minced meat and vegetable mixture. Repeat the layers until all ingredients are used.
After that, cover the lasagna with a mixture of sour cream (2 tbsp), grated cheese (40 g), minced garlic (1 clove), and a pinch of salt.
Bake in a preheated oven at 180 degrees for about 35 minutes.
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