Meat and Veggie Mini Casserole
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 milkHow to Cook Meat and Veggie Mini Casserole
- Shred the carrot and the zucchini and squeeze out the excess water.
- In a skillet, heat 1 tablespoon of vegetable oil.
- Add the carrot and the zucchini.
- Season with salt and pepper and cook until the vegetables turn tender. Let the mixture cool. Divide it into four parts.
- 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.
- Bake them for 30 minutes to 350 degrees F/175 degrees C.