A casserole with zucchini, minced meat and tomatoes looks like a big meat pie. But, unlike pies, where you have to mess around with the dough, making such a casserole is as easy as shelling pears.
Preheat oven to 175˚C. Cut the zucchini lengthwise into plates 7-8 mm thick, put on a baking sheet covered with parchment, salt a little. Put the baking sheet in the oven and bake the zucchini for 15-20 minutes.
Peel the onion and garlic. Remove seeds and membranes from peppers. Cut the onion and pepper into small cubes, chop the garlic.
Heat olive oil in a large skillet over medium heat. Add garlic, onion and pepper and sauté 7-10 minutes until soft. Add the minced meat to the pan and continue to fry, breaking up any lumps of minced meat with a spatula, 5 minutes. Pour in the crushed tomatoes, add the chili flakes, oregano, basil and parsley and simmer for 30 minutes over low heat. Salt, pepper and remove from heat.
Cut the crusts off the bread and crumble the crumb. Toast the crumbs in a dry frying pan until golden brown.
Sprinkle some toasted breadcrumbs into the bottom of a rectangular baking dish, then top with a layer of zucchini. Drizzle with meat sauce and sprinkle with mozzarella. Lay out a layer of zucchini again and sprinkle with breadcrumbs. Repeat layers until you run out of ingredients. The top layer should be a layer of mozzarella.
Cover with foil and put the casserole in the oven for 30 minutes. Then remove the foil and bake for another 15 minutes.