I love zucchinis and today I am attempting a bit of an experiment that hopefully will turn out just
as yummy as I imagine and will find a lot of likes with everyone. It is essentially a mix between Lasagne and Moussaka but I love the taste of Zucchinis and so I mixed it all up a bit.
Ingredients to serve 4:
- 3 Zucchinis
- 2-3 garlic cloves
- 500 gram minced beef
- 300 gram potatoes
- 1 red onion, finely chopped
- 1 tbsp. mixed herbs
- 2 bay leaves
- 1 tin chopped tomatoes
- 2 tbsp. tomato purée
- Some grated nutmeg to taste
- Olive oil
- Groundnut oil for frying
- Sea salt and freshly ground black pepper to taste
- 1 jar of lasagne white sauce
- 50 gram of grated parmesan
Peel the Zucchinis with a Julienne peeler the long way into super thin slices. Lay them out on a
tray and sprinkle with salt. Set aside for 10 minutes.
Put the onions, garlic, mixed herbs, bay leaves in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
Add the tomatoes, tomato purée and bring to a simmer. Cook for 15 minutes, stirring occasionally until the meat is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. I let it bubble on a low heat in the background to really reduce any excess liquid, this ensures that it will all hold together in the dish and when serving.
Pat the zucchini pieces dry with a clean tea towel. Heat three tablespoons of the oil in a heavy-based frying pan and fry the Zucchinis for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
Cook the potatoes in boiling water until done, then drain and let cooldown. I boil them with the skin on as it is leaves them with more structure and they are easier to cut once cooled down. Also the skin contains Vitamin D.
Preheat the oven to 200 C.
Once the potatoes have cooled down enough cut them into thin slices and we can start to layer. Take an ovenproof dish and start by putting a little bit of butter on the base and the sides. Then put layers of potatoes, meat and zucchini down. Sprinkle with parmesan and a bit of grated nutmeg, repeat until you have no more mixture left.
Top the rest of the white sauce evenly over the top and then cover with the remaining parmesan and off into the oven.
After 35 minutes it should all be bubbling away nicely. Take out the dish and let it sit for 5-10 minutes to cool down a bit. It will be easier to cut into pieces.
Cut into quarters and serve with a small side salad. Bon appétit.