Zucchini and Pork Casserole
Zucchini, carrot, pepper, and tomato add fiber and moisture, while pork, eggs, cheese, and sour cream make this casserole satisfying. Walnuts add flavor and texture.
Finely chop the pork (350 g) and fry it in olive oil (30 g) until partly cooked.
Coarsely grate the courgettes (1200 g) and carrot (200 g). Cut the bell pepper (200 g) into strips and the onion (300 g) into half-rings. Combine the vegetables, add table salt (4 g), and mix.
Beat the eggs (200 g) with the sour cream 30% (200 g). Add the grated hard cheese (150 g) and chopped walnuts (70 g), then mix.
Grease a baking dish with some of the oil. Add half the vegetables, distribute the pork, and cover with the remaining vegetables. Arrange the sliced tomato (100 g) on top.
Pour over the egg-and-sour-cream mixture and bake at 200 °C for 30–45 minutes, until golden.
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