Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients 

• ​​Cut the ends & peel the zucchini
  
• Cut the end & peel eggplant
  
• Slice the zucchini lengthwise
  
• Cut the eggplant in half lengthwise
  
• Slice the eggplant lengthwise
  
• Chop the leftover slices in odd sizes & reserve for the meat mixture
  
• Preheat the Grill/Broil 475F
  
• Lay the vegetables on a grilling tray
  
• Spray with the olive oil
  
• Season with sea salt 
  
• Grill for 2-3 minutes
  
• Remove & flip on the other side
  
• Spray olive oil & grill for 2-3 minutes
  
• On high heat add the oil in a frypan
  
• Add the onion & fry until soft
  
• Add the chopped eggplant & fry until soft
  
• Season with sea salt
  
• Add the beef mince & cook until brown
  
• Season with sea salt
  
• Add the paprika & curry powder
  
• Add the diced tomatoes
  
• Season with sea salt & pepper
  
• Add the parsley & mix
  
• Cover & cook on low for 20 minutes
  
• Preheat oven 450F or 225C
  
• In an oven baking dish add some of the meat sauce
  
• Add a layer of the eggplant slices
  
• Add some meat sauce on top & spread evenly
  
• Add some cheese on top
  
• Add the zucchini slices on top
  
• Add some meat sauce on top
  
• Add some cheese on top
  
• Add the last layer of eggplants on top
  
• Add the meat sauce
  
• Add the cheese on top
  
• Bake for 30 mins

1 Zucchini
1 Large Eggplant
796ml Diced Tomatoes
500gms Extra Lean Beef Mince
300gms Mozzarella Cheese
1 Onion (diced)
2 tablespoons Fresh Parsley (chopped)
1 teaspoon Paprika
½ teaspoon Curry Powder
1 tablespoon Light Olive Oil
Olive Oil Spray
Salt & Pepper for seasoning​

Directions

Keto/Low Carb Zucchini & Eggplant Casserole