Mashed Potato and Ground Beef Casserole with Bacon-Wrapped Zucchini
A hearty casserole perfect for the cold months, featuring mashed potatoes, ground beef, and cheese-stuffed, bacon-wrapped zucchini.
Equipment
- Springform pan
- Sieve
- Pot
Ingredients
- 1 lb ground beef
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 2.5 lbs potatoes, boiled
- 4 egg yolks
- 1/3 cup corn starch
- 1/3 cup bread crumbs
- salt & pepper to taste
- 5 zucchinis
- 2 cups shredded mozzarella
- 15 slices bacon
Instructions
- Cut off the stalks of the zucchinis at the front and back and put them in a sieve. Place the sieve in a pot filled with water, put the lid on, and steam the zucchinis for 25 minutes until tender. Let the zucchinis cool down afterwards.
- Mix all the ingredients for the ground beef filling and spread the mixture on the bottom of a greased springform pan. Cook the ground beef in a preheated oven set to 400°F for 15 minutes.
- Boil the potatoes in salted water. Drain the potatoes, mash them, mix in the egg yolks, corn starch, and bread crumbs, and season with salt and pepper.
- Spread the mashed potatoes over the cooked ground beef mixture in the springform pan.
- Cut about a ½-inch thick strip from the zucchinis, hollow them out, and fill them with shredded mozzarella before wrapping each zucchini in bacon.
- Place the zucchinis in a circle on top of the mashed potatoes before putting the springform pan back in the oven for 40 minutes at 325°F.
