Meat and Veggie Mini Casserole

  • Difficulty: Ultra Basic
  • 50 minutes
  • 2 servings

Sometimes, all you need is a warm snack, on a late afternoon. We have a suggestion for you: cook some veggies, place them in a ramekin, and then in the oven, together with meat and shredded mozzarella. Then all you have to do is eat the snack while the mozzarella is still half-melted!

Ingredients Needed for Meat and Veggie Mini Casserole

½ zucchini salt pepper 2 tablespoons of vegetable oil 3 ounces of minced meat ⅔ cup shredded mozzarella ½ cup milk

How to Cook Meat and Veggie Mini Casserole

  1. Shred the carrot and the zucchini and squeeze out the excess water.
  2. In a skillet, heat 1 tablespoon of vegetable oil.
  3. Add the carrot and the zucchini.
  4. Season with salt and pepper and cook until the vegetables turn tender. Let the mixture cool. Divide it into four parts.
  5. Layer the ingredients into 2 ramekins. Start with one layer of vegetables and then add one layer of mozzarella and one of cooked meat. Add again vegetables and top with mozzarella.
  6. Bake them for 30 minutes to 350 degrees F/175 degrees C.

Leave a Reply

Your email address will not be published. Required fields are marked *