This easy one-dish recipe has been a family favorite ever since my husband’s aunt handed it down to me decades ago. Try using whatever vegetables you have on hand. —Evangeline Rew, Manassas, Virginia
The complex carbohydrates from the potatoes make the minced meat vegetable gratin a long-lasting satisfying meal. The minced beef has a very good availability of iron, which is needed for blood formation and oxygen transport.
1 zucchini cubed
2 diced carrots
1 cubed sweet potatoes
2 cups (tea) of cubed zucchini pumpkin
1/2 cup (tea) of chopped green odor 4 tablespoons of olive oil salt and kingdom pepper to taste
200 g grated mozzarella cheese
2 tablespoons of olive oil
1 chopped onion
2 minced garlic cloves
500g ground beef
1 diced tomato Salt and chopped green smell to taste
1 – For the meat, heat a pot with the olive oil over medium heat and sauté the onion, garlic and meat until the water is dry. Add the tomato, salt, green smell and sauté for 3 minutes.
2 – Turn off and reserve Cook the honey, the zucchini, the carrot, the sweet potato and the pumpkin in the steam until it is left to the tooth. Drain and season with the green smell, olive oil, salt and pepper.
3 – Pour into a medium refractory and spread the ground meat on top. Cover with the mozzarella and take to the medium oven (180 o C), preheated, for 15 minutes for cheese. Remove and serve immediately.