Ingredients:
2 tablespoons olive oil, plus extra for drizzling
1 onions, chopped
1 lb zucchini, sliced
1/2 teaspoon herbes de provence
salt, pepper
3/4 lb ground veal
1 eggs, slightly beaten
5 tablespoons fresh minced parsley
2 garlic cloves, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
Directions:
preheat oven to 350, grease a 9″ pie plate.
heat olive oil in a skillet, add onion cook until softened, 3 minutes.
add zucchini, herbes de provence, salt pepper and cook 5 minutes more, remove from heat and cool.
meanwhile mix veal, egg, garlic,3 tbsp parsley, salt pepper and herbs.
sprinkle the greased pie plate with bread crumbs to cover bottom lightly.
add half of the zucchini mix.
top with veal mix and cover with remaining zucchini mix.
mix together remaining bread crumbs, parsley and parmesan and sprinkle over the top.
drizzle with olive oil.
bake 20-30 minutes until cooked through.
Servings: 3-6
Time preparation: 15 min.
Time total: 55 min.