1 kg zucchini

1 onion

500 gr ground beef

3 eggs

Salt, pepper

2 dl sour cream

Half a teaspoon oregano, basil, thyme, rosemary,


Clean zucchini and cut them lengthwise and let stand. Cook chopped onion in 2 tbsp SOLIA AROMA oil, add mincemeat and stir. Add Mediterranean herb mix. In an oiled heatproof dish put one layer or zucchini and top with half a cooked mincemeat. Beat 3 eggs with sour cream, season with salt and pepper and pour half of it over meat and zucchini. Make the second layer of zucchinis, top with mincemeat and coat with the remaining egg-sour cream topping.

Bake in a preheated oven at 200’C or until the dish turns a golden color and the zucchini liquid evaporates.