Monday, June 1, 2009

May Food Challenge

Lovely Jenna from That Wife hosted a food challenge for the month of May titled "From Mom", where in honor of Mothers' Day everyone was asked to find out and recreate one of their favourite "moms' recipes"

I had just asked my mom for the following recipe before the challenge went up, so that was perfect for me! Even better, I was able to visit my parents (kinda unplanned) and cook the recipe together with my mum! Mission accomplished.

A warning though - I have to translate the recipe, as it is in metric measurements. Some of this numbers might seem a bit strange and furthermore, we don't work with cups here in Europe... Sorry for any confusion this might create. Please ask for clarification if necessary!

Zucchini Casserole

1 Onion
1 Garlic clove
2 Tablespoons of Oil
1 small can of tomato paste (70 gram = 2.6 oz)
1 can of peeled tomatoes (400 gram = 14 oz)
minced meat/meatloaf mix (Normally here: a mixture of ground beef and pork, if you can't get it, use what you are used to) (500 gram = 17 oz)
2 Zucchini, medium sized
Margarine/Butter (20 grams = 0.7 oz = less than 1/8 cup)
flour (20 grams = 0.7 oz = 1/4 cup?)
clear vegetable broth, instant (1/8 liter = 1/2 cup)
Cheese spread (I hope that's the name, something like the laughing cow) (200 gram = 7 oz)
can be left out: shredded cheese for top

Cook minced meat, add chopped onion, lightly chopped peeled tomatos including liquid, tomato paste, garlic, salt, pepper, oregano. This mixture is even better if prepared one day in advance! Keep refridgerated.

Slice the zucchini. Because they tend to "sweat", put them on a paper towel and salt them. After some time, pad them dry with another paper towel.

Melt margarine/butter, add flour, STIRR!!! (my dictionary calls it a roux) and create with broth, salt, pepper, nutmeg and cheese spread a thick gravy.

Layer zucchini slices in buttered casserole. Add ground meat mixture. Pour Cheese gravy on top. Put another layer of zucchini and if desired, shredded cheese on top.

Preheated oven, 30 minutes, 375° F

Serve it with some nice french baguette and a green salad..yummie!

(and I do fully realize it is the most unphotogenic food ever. Sorry.)

I hope you like it!