Creamy zucchini casserole with pasta
Low-carb recipe
Ingredients
- 500 g ground pork shoulder (with 7% fat content)
- 500 g zucchini (2 pieces)
- 100 g durum fusilli pasta
- 2 cloves garlic
- 60 g leek or onion
- 125 g light mozzarella
- 150 ml cooking cream (with 10% fat content)
- 1 tablespoon olive oil
- salt
- ground black pepper
- dried basil
Instructions
- Wash the zucchini, cut off both ends, and slice thinly. Salt thoroughly to draw out the juice. Set aside.
- Clean and chop the leek.
- Cook the pasta in salted water until al dente. When ready, drain and set aside.
- Fry the minced meat in olive oil. Season with salt and pepper. Halfway through, add the leek and garlic.
- Once the meat is browned, pour in the cream and bring everything to a boil. Stir in the cooked pasta.
- Press the zucchini slices, drain them, and sprinkle with a little crumbled basil.
- Coat the bottom of a heatproof dish with a little olive oil. Add a third of the zucchini slices. Pour half of the minced meat mixture on top. Add another layer of zucchini slices. Then pour the rest of the minced meat mixture on top. Finally, cover with the remaining zucchini slices.
- Top with sliced mozzarella cheese.
- Bake in a 200°C (392°F)oven (top and bottom heat and fan) for approx. 30 minutes.
Calories and macros
1 serving
Energy: 419 calories
Protein: 38 grams
Carbohydrates: 26 grams
Fat: 18 grams