Courgette mince gratin

Name: Courgette mince gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 175 g Long grain rice; 7-10 Tbsp Salt; 2 (200 g each) Courgette; 2 small onions; 1 Garlic clove; 100 g dried tomatoes in oil; 1 collar Rosemary; 2 TABLESPOONS Olive oil; 400 g mixed minced meat; 7-10 Tbsp black pepper; 150 g Sheep's cheese; 250 g Schmand; 2 Eggs (size M); 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

175 g Long grain rice
7-10 Tbsp Salt
2 (200 g each) Courgette
2 small onions
1 Garlic clove
100 g dried tomatoes in oil
1 collar Rosemary
2 TABLESPOONS Olive oil
400 g mixed minced meat
7-10 Tbsp black pepper
150 g Sheep's cheese
250 g Schmand
2 Eggs (size M)
7-10 Tbsp Grease

Directions

1
Cook rice in boiling salted water according to package instructions. Wash, clean and slice the zucchini diagonally. Peel and finely dice onions and garlic. Drain tomatoes and chop finely. Wash the rosemary, dab dry, put some aside for garnishing, chop the rest finely. Heat oil in a pan.
2
Brown the zucchini in it, take it out. Fry the minced meat in the frying fat until coarsely crumbly. Add onion, garlic and rosemary, fry for another 2-3 minutes. Mix in tomatoes and zucchini, season everything with salt and pepper. Drain the rice and let it drain. Crumble feta cheese. Mix 100 g feta cheese with sour cream and eggs. Season with pepper and a little salt. Layer the minced pan and rice in a greased casserole dish. Pour the sour cream over it. Sprinkle 50 g feta cheese over it.
3
Crumble feta cheese. Mix 100 g feta cheese with sour cream and eggs. Season with pepper and a little salt. Layer the minced pan and rice in a greased casserole dish. Pour the sour cream over it. Sprinkle 50 g feta cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Serve garnished with rosemary