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Mushroom and zucchini casserole 

The sunny lowlands in the south are abundant and nurture a much more diverse culinary culture. Although meat was not eaten daily, it was not as rare as in the mountainous north.

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This hearty casserole from the Danube region uses typical fall ingredients. It is the most satisfying meal to enjoy on a wet, cold day.

List of ingredients

Method

  • 3 zucchini, diced

  • 500 g (1 pound) of minced pork

  • 3 eggs

  • 200 g (1/2 pound) mixed fresh mushroom, chopped

  • 150 g (2/3 cup) grated cheese of your choice

  • 150 g smoked bacon slices

  • Salt and pepper

  • Butter

  • Breadcrumbs

  • Dried thyme or marjoram (optional)

  1. In a large nonstick pan, sauté onions.  

  2. Add minced pork and cook for 10 minutes.

  3. Add zucchini, mushroom, salt, pepper and marjoram or thyme if using. Cook for 10 more minutes.

  4. Preheat the oven to 390 degrees Fahrenheit.

  5. Prepare the baking dish. Grease with butter and then add breadcrumbs. Shake the baking dish to cover its bottom and sided with the breadcrumbs.

  6. Evenly spread the meat mixture in the baking dish.

  7.  Cover the top with bacon and  cover with tinfoil.

  8. Bake for 25 minutes.

  9. Remove the foil, sprinkle with grated cheese, and return to the oven for 7 to 10 minutes.

  10. Serve with a side of salad or boiled potatoes.  

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