This French-style baked meat is pure weeknight comfort: tender marinated fillets layered with juicy tomato slices, crispy homemade zucchini hash browns, and a bubbling sour-cream cheese crust. Everything bakes in one dish at 180 C, so dinner practically makes itself. If you enjoy hearty oven bakes, you’ll also love our Classic Stuffed Cabbage Rolls and Creamy Potato and Mushroom Gratin.
Ingredients
- 5 pieces red meat fillet (or chicken breast fillet)
- 1 zucchini (or 2 potatoes)
- 1 egg
- 2 tbsp sour cream
- 50 g (1/2 cup) cheese, grated
- Favorite spices and salt, to taste
- 2 tomatoes, sliced
Instructions
- Rub the meat fillets with 1 tablespoon of sour cream, spices, and salt, and let marinate.
- Grate the zucchini, squeeze out the excess liquid, and mix with the egg and spices.
- Form small hash brown patties and fry over medium heat for 2-3 minutes per side.
- Arrange the meat on a baking sheet, top with tomato slices, then the zucchini hash browns.
- Mix the grated cheese with the remaining sour cream and spread over the top.
- Bake at 180 C (350 F) for 30-40 minutes until golden and bubbly.
Tips
- Squeeze the grated zucchini really well — excess moisture is the enemy of crispy hash browns.
- Swap the red meat for chicken breast fillets for a lighter version; reduce the baking time by 5-10 minutes.
- For safe cooking, the USDA recommends 63 C (145 F) for whole cuts of meat with a 3-minute rest.
Nutrition: per 100 g — 129 kcal, protein 11 g, fat 5 g, carbs 8 g.