Minced steaks au gratin with olive and feta cheese crust with paprika and zucchini vegetables

Name: Minced steaks au gratin with olive and feta cheese crust with paprika and zucchini vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g mixed minced meat; 1 egg (size M); 30 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 6 Stem(s) Thyme; 30 g black olives without stone; 100 g Sheep's cheese; 400 g Courgette; 7-10 Tbsp 1/2 each red and yellow pepper; 1 red pepperoni pepper; 2 TABLESPOONS Olive oil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g mixed minced meat
1 egg (size M)
30 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
6 Stem(s) Thyme
30 g black olives without stone
100 g Sheep's cheese
400 g Courgette
7-10 Tbsp 1/2 each red and yellow pepper
1 red pepperoni pepper
2 TABLESPOONS Olive oil

Directions

1
Knead minced meat, egg and breadcrumbs, season with salt and pepper. Form 4 steaks. Heat the oil in a pan and fry the steaks on medium heat for about 5 minutes.
2
For the crust, wash thyme, shake dry and pluck leaves. Coarsely chop the olives. Mix the feta cheese, 2/3 of the thyme and olives, season with salt and pepper. Spread the crust on the steaks and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 8-10 minutes.
3
In the meantime, wash and clean the courgettes and slice them lengthwise into thin strips with a peeler. Clean, wash and chop the peppers. Clean, wash and chop the peppers. Heat olive oil in a pan, fry the peppers and pepperoni for about 4 minutes. Add the rest of the thyme and zucchini and fry for another 3 minutes. Season to taste with salt and pepper. Arrange the vegetables and 1 meatball each on plates and serve