Ingredients:
1 medium onion, chopped
3 tablespoons olive or salad oil
1 pound/450g ground beef
2 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon tomato paste
4 tablespoons water
6 medium zucchini, sliced lengthwise
11/2 cups grated Parmesan cheese or any other hard skim milk cheese
3 tablespoons olive or salad oil
1 pound/450g ground beef
2 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon tomato paste
4 tablespoons water
6 medium zucchini, sliced lengthwise
11/2 cups grated Parmesan cheese or any other hard skim milk cheese
Recipe:
1. Saute onion and garlic in 1 tablespoon oil until transparent.
2. Add finely chopped ground beef and continue cooking until brown.
3. Add parsley and salt and pepper to taste.
4. Dilute tomato paste in water and add to meat mixture and simmer 10 minutes.
5. Slice zucchini, unpeeled, lengthwise in thin slices; fry on both sides in 3 tablespoons hot oil.
6. Drain on absorbent paper.
7. Line a baking dish with slices of zucchini.
8. Spread a layer of meat to them.
9. Sprinkle with grated Parmesan.
10. Cover with a layer of zucchini and continue this until dish is full.
11. Sprinkle with Parmesan cheese and bake at 375 F/200 C for 45 minutes or until top is golden brown.
2. Add finely chopped ground beef and continue cooking until brown.
3. Add parsley and salt and pepper to taste.
4. Dilute tomato paste in water and add to meat mixture and simmer 10 minutes.
5. Slice zucchini, unpeeled, lengthwise in thin slices; fry on both sides in 3 tablespoons hot oil.
6. Drain on absorbent paper.
7. Line a baking dish with slices of zucchini.
8. Spread a layer of meat to them.
9. Sprinkle with grated Parmesan.
10. Cover with a layer of zucchini and continue this until dish is full.
11. Sprinkle with Parmesan cheese and bake at 375 F/200 C for 45 minutes or until top is golden brown.
Serves:
4
Notes:
Serving suggestion
Serve with a Tossed Green Salad