Layered Zucchini Casserole with Minced Meat
A good source of protein with lasting satiety from minced meat, egg, and cheese, while zucchini adds volume and a little fiber without a heavy carb base. The flavor turns savory, creamy, and comforting, so this casserole suits a hearty keto dinner very well.
Preparing the zucchini base
Grate zucchini (400 g) on a coarse grater and squeeze out the excess moisture well. Cut onion (120 g) into small cubes, mince garlic (12 g), and combine both with the zucchini.
Preparing the meat layer
Heat a frying pan with ghee (40 g), cook the onion from the total amount until soft for 2-3 minutes, then add minced meat (400 g). Cook for 8-10 minutes, breaking up the lumps, and season at the end with part of the table salt (5 g from the total amount) and black pepper (1 g from the total amount).
Preparing the custard and crust
Mix egg (100 g) with heavy cream 35% (50 g), the remaining table salt (5 g from the total amount), and black pepper (1 g from the total amount). Spread half of the zucchini mixture in a baking dish, top with the meat layer, cover with the remaining zucchini, and pour over the egg-and-cream mixture. Sprinkle with hard cheese (100 g) and bake at 180 C for 50 minutes: first about 30 minutes until the casserole sets, then about 20 minutes more until the cheese turns golden.
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