Cheesy Double Zucchini Beef Gratin

with Rocket Salad
Layers of savoury beef and cheesy Gruyere. What's not to love?
Cooking time: 35 min
Cals 627 · Prot 56 · Carbs 35 · Fat 32
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Beef mince

Lean beef mince
350 Grams
Garlic cloves
2 Piece
2 Piece
Vegetable oil
1 Tbsp
Worcestershire sauce
15 ML
8 Grams


Large zucchini
1 Piece
Small zucchini
2 Piece
60 Grams
Vegetable oil
1 Tbsp
0.5 Tsp
Black pepper
0.5 Tsp
Dried parsley
2 Grams

To serve

20 Grams
Olive oil
1 Tbsp
Balsamic vinegar
15 ML


1 Prep
Preheat the oven to 200°C/180°C fan. Peel and mince the garlic. Peel and slice the shallots. Slice both types of the zucchinis lengthwise into thin strips (use a peeler to get them extra thin!). Grate the Gruyere cheese.
2 Fry beef
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the shallots, garlic and a pinch of salt. Fry for 3 min. Add the beef mince, Worcestershire sauce and marmite. Fry for 5 min or until starting to brown.
3 Season zucchini
Place the zucchini slices in a bowl with a drizzle of oil and a pinch of salt and pepper. Add the dried parsley. Mix well.
4 Bake
Place 1/3 of the zucchini slices in a baking dish. Top with 1/3 of the beef mince and 1/3 of the cheese. Repeat until you run out of the zucchini and beef mince. Reserve enough cheese to top off the gratin. Bake for 20-25 min or until the zucchini is softened.
5 Serve
Slice and serve the gratin. Toss the rocket salad in a drizzle of olive oil and the Balsamic vinegar. Serve the salad alongside the gratin.
Tips for fussy eaters
Rocket can taste bitter to sensitive palates. Why not swap it for little gem or iceberg lettuce?
Pro tip
Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your beef mince.

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