- oil to fry
- 0.25 tsp. salt
- 1 onion, finely chopped
- 2 tbsp. Worcestershire sauce
- 2 clove of garlic, pressed
- 2 eggs
- 500 g minced meat (beef)
- 2 tbsp. marjoram, finely chopped
- 500 g zucchini
- 1.5 dl white wine
- 0.25 tsp. paprika
- 300 g noodles (e.g. macaroni)
- saltwater, boiling
- 120 g mountain cheese, coarsely grated
- 2 dl single cream
Cut the courgette in half lengthways and then into slices approx. 7 mm thick. Heat the oil in a non-stick frying pan. Stir fry the courgette slices in batches for approx. 3 mins. per batch, remove from the pan. Add a little oil if necessary, brown the meat in batches for approx. 4 mins. per batch, remove from the pan. Sauté the onions in the same pan, briefly adding the garlic. Return the meat to the pan. Pour in the wine, bring to the boil, reduce the heat. Add the Worcestershire sauce and marjoram, simmer uncovered over a medium heat for around 10 mins. Return the courgette to the pan, season. Cook the macaroni in boiling salted water until just al dente, drain.
Place half the pasta in the prepared tin. Cover with half the meat, then half the cheese. Repeat the process.
Sauce: For the sauce, mix all the ingredients together well. Pour the sauce over the bake.
Bake for approx. 30 mins. in the lower half of an oven preheated to 200°C.
- 1h Preparation/cooking time: ca. 30m + Bake: ca. 30m
- Servings For 4 people
- Nutrition 834 Kcal