Beef Mince and Zucchini Gratin
A comforting dish that combines the heartiness of beef mince with the light, subtle sweetness of zucchini, topped with a golden, cheesy crust. Inspired by French gratins, this dish brings a rustic, homey feel to your table, perfect for any gathering.
Ingredients
500 grams ground beef (minced beef) - preferably grass-fed for richer flavor
2 cups zucchini - sliced into 1/4 inch rounds, choose firm and fresh
1 large onion - finely chopped
2 cloves garlic - minced- 1 cup tomato puree - organic if possible
1 tablespoon olive oil - extra virgin- 1 cup cheese - grated, gruyère or a mature cheddar for a robust flavor
1 teaspoon thyme - fresh or dried
1 teaspoon salt - to taste
½ teaspoon ground black pepper - freshly ground
1 cup breadcrumbs - preferably homemade for extra crunch
Instructions
- Preheat your oven to 180°C (356°F).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent, about 5 minutes.
- Add the beef mince to the skillet, cooking until browned, ensuring to break up any large chunks with a wooden spoon, approximately 7-10 minutes.
- Stir in the tomato puree, thyme, salt, and pepper. Reduce the heat to low and let it simmer for another 10 minutes to allow the flavors to meld.
- While the mince is simmering, arrange the sliced zucchini in a single layer in a lightly oiled baking dish.
- Once the mince mixture is ready, pour it over the zucchini, spreading it evenly. Top with grated cheese and sprinkle the breadcrumbs evenly over the top.
- Bake in the preheated oven for 20-25 minutes or until the topping is golden brown and crispy.
Notes
For a vegetarian twist, substitute the beef with cooked lentils or quinoa for a hearty alternative.
Nutrition
Calories: 527kcalCarbohydrates: 32gProtein: 38gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 110mgSodium: 1071mgPotassium: 993mgFiber: 4gSugar: 8gVitamin A: 767IUVitamin C: 22mgCalcium: 301mgIron: 6mg
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