Lightly fried zucchini layered with a tomato and ground beef sauce and baked until tender and juicy. A gluten-free Turkish home-style main, served hot.
Ingredients
Instructions
- 1
Cut the zucchini into 1 cm rounds or lengthwise slices, sprinkle with a third of the salt, leave for 15 minutes and pat dry. Preheat the oven to 180 °C.
- 2
Heat two-thirds of the sunflower oil in a large frying pan and lightly fry the zucchini in batches, 2 minutes per side; drain on paper towels.
- 3
In the same pan, heat the remaining oil and sauté the finely chopped onion for 4-5 minutes until soft, add the chopped green pepper for 2 minutes, then add the ground beef and cook for 8-10 minutes until its liquid evaporates.
- 4
Stir in the tomato paste for 1 minute, then add the diced tomato, remaining salt and black pepper and cook for 5 minutes.
- 5
Layer half the zucchini in a medium baking dish, spread the meat sauce on top and cover with the remaining zucchini. Pour the water around the edges.
- 6
Cover with foil and bake at 180 °C for 20 minutes, then uncover and bake for 15-20 minutes more, until the zucchini is tender and the liquid has reduced.
- 7
Rest for 10 minutes and serve hot.
Nutrition
Per serving
| Calories | 272 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 11 g |
| Fat | 22 g |
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