Bumper crop of zucchinis inspires ultimate casserole recipe

Pasta casseroles are the best solution when you lack ideas for dinner. With a simple combination of ingredients, quick preparation, and some time in the oven, every family member can enjoy a portion of hot, steaming casserole on their plate.

This year, the gardens have a true bumper crop of zucchinis. It's a shame to waste any, so creativity in the kitchen is essential. Besides the classic pancakes or homemade ratatouille, I often turn to this recipe for an insanely delicious casserole with ground meat and zucchini. Kids devour it, and adults ask for seconds. It's one of my favourite recipes, and I often prepare it on Thursdays.

This meal is easy to prepare and quite inexpensive. The whole family will be satisfied because a hearty serving of pasta, meat, and zucchini will silence even the loudest growling stomachs. However, it's far from an ordinary casserole where you just mix chopped ingredients. The secret is the exceptional crunchiness achieved by sprinkling the top with panko breadcrumbs and Parmesan cheese.

You can use regular breadcrumbs if you don't have panko breadcrumbs at home and can't find them in the store. If you're grinding them yourself, leave the pieces slightly larger for extra crunchiness.

Ingredients:

                        
• 1 onion
• 1 tablespoon olive oil
• 400 grams ground meat
• Salt and pepper, to taste
• 1 teaspoon thyme
• 1 teaspoon sweet paprika
• A pinch of hot paprika
• 120 millilitres broth
• 150 grams pasta
• Half a zucchini
• 120 millilitres grated Parmesan
• 2 tablespoons butter
• 250 millilitres panko breadcrumbs

Sauce:

• 200 millilitres 30% cream
• 85 grams of cream cheese
• 1/2 teaspoon grated garlic
• 1 teaspoon mustard
• 1 teaspoon soy sauce
• Salt and pepper to taste

Preparation Instructions:

1. Chop the onion and sauté it in a pan. Add the ground meat and break it up with a fork. Season with salt, pepper, thyme, and sweet and hot paprika.
2. Simmer covered until the meat is tender.
3. In a saucepan, combine all sauce ingredients and heat until the cheese melts.
4. Transfer the cooked pasta to a baking dish. Place the meat on top of the pasta, and then pour half of the sauce over it.
5. Cover with zucchini slices and pour over the remaining sauce. Generously sprinkle with grated cheese.
6. Melt the butter in a pan and add the panko breadcrumbs. Stir until the breadcrumbs are golden and crunchy. Sprinkle them over the casserole.
7. Bake in an oven preheated to 190°C (375°F).

I serve the ready casserole warm. Enjoy your meal!