Homemade pasta casserole: A delicious solution for zucchini surplus

This year, there's a true bumper crop of zucchinis in the gardens. It's a shame to waste even one, so you need to get creative in the kitchen. Besides the classic pancakes or homemade ratatouille, I often turn to this recipe for an insanely delicious casserole with ground meat and zucchini. Kids devour it, and adults ask for seconds. It's one of my favorite recipes, which I often prepare on Thursdays.

This meal is easy to prepare and quite inexpensive. The whole family will be satisfied because a hearty serving of pasta, meat, and zucchini will silence even the loudest growling stomachs. However, it's far from an ordinary casserole where you just throw in chopped ingredients and mix. The secret is the exceptional crunchiness achieved by sprinkling the top with panko breadcrumbs and Parmesan cheese.

You can use regular breadcrumbs if you don't have panko breadcrumbs at home and can't find them in the store. If you're grinding them yourself, leave them in slightly larger pieces for extra crunchiness.

Ingredients:

                                                  
• 1 onion
• 1 tablespoon olive oil
• 14 oz ground meat
• Salt and pepper, to taste
• 1 teaspoon thyme
• 1 teaspoon sweet paprika
• A pinch of hot paprika
• 1/2 cup broth
• 5 oz pasta
• Half a zucchini
• 1/2 cup grated Parmesan
• 2 tablespoons butter
• 1 cup panko breadcrumbs

Sauce:

                      
• 7 oz 30% cream
• 3 oz cream cheese
• 1/2 teaspoon grated garlic
• 1 teaspoon mustard
• 1 teaspoon soy sauce
• Salt and pepper to taste

Preparation instructions:

1. Chop the onion and sauté it in a pan with olive oil. Add the ground meat and break it up with a fork. Season with salt, pepper, thyme, and sweet and hot paprika.
2. Simmer covered until the meat is tender.
3. In a saucepan, combine all sauce ingredients and heat until the cheese melts.
4. Transfer the cooked pasta to a baking dish. Place the meat on top of the pasta and then pour half of the sauce over it.
5. Cover with zucchini slices and pour over the remaining sauce. Generously sprinkle with grated Parmesan cheese.
6. Melt the butter in a pan and add the panko breadcrumbs. Stir until the breadcrumbs are golden and crunchy. Sprinkle them over the casserole.
7. Bake in an oven preheated to 375°F.

I serve the ready casserole warm. Enjoy your meal!