70 g grated cheddar or mozzarella cheese (for topping)
Aluminum foil (for covering)
👩🍳 Instructions
1. Prep the Veggies
Salt zucchini slices with ½ tsp salt. Let sit 5 minutes, then pat dry.
Toss diced potatoes with ¼ tsp salt, Provencal herbs, and red pepper. Set aside.
2. Cook Aromatics & Mushrooms
In a skillet, heat vegetable oil.
Sauté onions for 3 minutes until soft. Add garlic (30 sec), then mushrooms (2 min).
Set mixture aside.
3. Cook the Meat
In the same skillet, brown the ground meat.
Add 1¼ tsp salt, black pepper, red pepper, grated carrot, and sautéed veggies.
Cook until carrot softens (2–3 min).
Remove from heat, mix in egg and breadcrumbs.
4. Make the Sauce
Whisk sour cream, mayonnaise, garlic, nutmeg, and milk until smooth.
Stir in grated Parmesan. Season with salt & pepper.
5. Layer the Casserole
