
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
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3 zucchini, diced
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500 g (1 pound) of minced pork
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3 eggs
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200 g (1/2 pound) mixed fresh mushroom, chopped
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150 g (2/3 cup) grated cheese of your choice
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150 g smoked bacon slices
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Salt and pepper
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Butter
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Breadcrumbs
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Dried thyme or marjoram (optional)
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In a large nonstick pan, sauté onions.
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Add minced pork and cook for 10 minutes.
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Add zucchini, mushroom, salt, pepper and marjoram or thyme if using. Cook for 10 more minutes.
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Preheat the oven to 390 degrees Fahrenheit.
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Prepare the baking dish. Grease with butter and then add breadcrumbs. Shake the baking dish to cover its bottom and sided with the breadcrumbs.
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Evenly spread the meat mixture in the baking dish.
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Cover the top with bacon and cover with tinfoil.
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Bake for 25 minutes.
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Remove the foil, sprinkle with grated cheese, and return to the oven for 7 to 10 minutes.
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Serve with a side of salad or boiled potatoes.