Minced meat and vegetable casserole "Summer in a plate"

Minced meat and vegetable casserole "Summer in a plate"

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  1. Minced meat 550 gr.
  2. Cabbage 300 gr.
  3. Eggs 6 pcs.
  4. Hard cheese 150 gr.
  5. Tomatoes 80 gr.
  6. Bell pepper 130 gr.
  7. Zucchini 80 gr.
  8. Parsley bunch
  9. Salt to taste
  10. Black pepper to taste
  • Main ingredients: Beef, Pork, Chicken, Greens


2 bowls, spoon, knife, cutting board, grater, baking dish


1) In a bowl, mix minced meat, eggs, salt and black pepper, grated cheese and shredded cabbage.

2) The resulting mass is divided into two equal parts. To one half add zucchini, diced and a bunch of finely chopped parsley. To the second half of minced meat add tomatoes, chopped into a small cube (after removing the pulp), and bell pepper, chopped into a small cube. Mix. Separating the mass is not necessary, you can mix everything in one bowl, but I like it when there are 2 layers in the casserole.

3) Grease the refractory baking dish with vegetable oil and sprinkle with semolina. Spread minced meat with greens and zucchini on the bottom layer. Seal with a spoon. Spread the second part of the minced meat with a second layer.

4) Remove excess semolina with a napkin so as not to burn. Send to the oven preheated to 180 * C. Cook 40-50 minutes, the cooking time depends on the features of your oven and the thickness of the casserole layer. After cooking, leave it to cool slightly, 10-15 minutes, so that the juice that is released is absorbed back into the casserole, and it will also be better to cut into portioned slices.