Italian Beef Schnitzel Casserole with Mozzarella
Tender schnitzel in a flavorful tomato sauce with roasted vegetables and a cheesy Mozzarella gratin. A Beef Schnitzel Casserole with vegetables with an Italian twist due to the herbs, Mozzarella and not to forget delicious tomato sauce. The sauce gives a great flavor to the veggies and meat and there is enough sauce to mix with your pasta, which you can serve with it! This way you can quickly and easily prepare a healthy and above all tasty evening meal!
Ingredients
- 2 tablespoons sunflower oil
- 1 onion chopped finely
- 1 clove garlic squeezed
- 1 carrot cut into small cubes
- 1 zucchini cut into small cubes
- 1⅔ cup sieved tomatoes
- 1.1 lb schnitzels no crust, 4 pieces
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 teaspoons Italian herbs
- 5 oz. mozzarella slices
- 2 oz. grated cheese like Gouda
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350 ℉ .
- Heat some oil in a frying pan.2 tablespoons sunflower oil
- Add the onion to the frying pan and bake it briefly until it's translucent.1 onion
- Put the garlic and diced carrots in the skillet and stir-fry for 3 minutes.1 clove garlic, 1 carrot
- Add the zucchini and bake for another 2 minutes.1 zucchini
- Finally, add the sieved tomatoes and Italian herbs and bring to a boil.1⅔ cup sieved tomatoes, 2 teaspoons Italian herbs
- Let it simmer for 5 minutes, then turn off the heat.
- Flavor the beef schnitzel with salt and pepper, and put it in the casserole dish.¼ teaspoon salt, ⅛ teaspoon ground black pepper, 1.1 lb schnitzels
- Divide the mozzarella over the meat.5 oz. mozzarella
- Then pour the vegetable tomato sauce on top.
- Sprinkle with grated cheese and bake for 20 minutes in the oven.2 oz. grated cheese
- Serve with a serving of whole-wheat pasta and a salad.
NOTES
1. - Schnitzel
Use unbreaded schnitzel for this casserole. With breadcrumbs, the crust becomes soft, and that is not tasty. You can choose pork schnitzel or beef schnitzel.
2. - Carrot and Zucchini
Cut into small cubes and bake them together with onion and garlic; these veggies get extra flavor. Mix them in the oven dish with the tomato sauce, and then put them in the oven; they are slowly cooked.
3. - Storage
- Refrigerator—This recipe can be made a day in advance and kept covered in the refrigerator. Leftover Schnitzel. Let the schnitzel with sauce cool. Cover (or place in an airtight container). This way you can store the delicious leftovers for up to 3 days.
- Freezing—This is a freezer-proof recipe. Unbaked Schnitzel: You can pack the oven dish with unbaked schnitzel airtight. Remove it from the freezer the day before and let it thaw in the fridge. Leftover Schnitzel: If you have leftovers, you can store them in a freezer box and let them thaw in the fridge.
- Reheat—Remove the schnitzel from the refrigerator 30 minutes before baking and let it adjust to room temperature. Bake an unbaked schnitzel casserole for 30 minutes at 350 °F (180 °C). Do you want to heat leftover schnitzel with vegetables? Place the meat in an oven dish and cover with aluminum foil. Place the baking dish in the oven at 320 °F (160 °C) for 30 minutes.
Nutrition
Calories: 442kcal | Carbohydrates: 14g | Protein: 41g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 772mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3228IU | Vitamin C: 20mg | Iron: 3mg
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