• 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


Assyrian Dishes © ALL RIGHTS RESERVED. 


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

Keto/Low Carb Zucchini & Eggplant Casserole