Zucchini Noodle Meatball Gratin

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 400 g mixed ground beef
• 1 tbsp Tomato Paste
• 400 g canned diced tomatoes
• 400 g fusilli
• Salt
• 1 zucchini (≈150 g)
• 200 g Cherry tomatoes
• chili powder
• black pepper (freshly ground)
• olive oil (for greasing the dish)
• 125 g mozzarella cheese
• 4 tbsp grated Parmesan

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté both in hot olive oil until translucent. Add the ground beef and cook until crumbly. Stir in tomato paste and canned tomatoes, then simmer for about 20 minutes to thicken.

2. 2.

   Cook the fusilli in salted water until al dente. Wash, trim, halve the zucchini, and slice into thin half‑moons. Halve the cherry tomatoes.

3. 3.

   Preheat the oven to 180 °C (350 °F) with both top and bottom heat. Grease a baking dish with olive oil.

4. 4.

   Remove the sauce from heat and let it cool slightly. Season with salt, chili powder, and pepper. Combine the drained pasta with the tomatoes and zucchini pieces, then transfer to the greased dish. Dice the mozzarella and scatter over the pasta; sprinkle grated Parmesan on top. Bake for about 30 minutes until lightly golden.

5. 5.

   Serve with a vibrant side salad.