Name: Mini meatzas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 150 g Ground beef; 1⁄2 Tbsp Capers; 1⁄4 piece Zucchini; 1⁄4 tsp Italian spices mix; 1⁄2 Tbsp Fresh basil; 1⁄4 tsp Salt; 20 g Baby leaf lettuce; 100 g Pumpkin; 1 Tbsp Black olives

Marinka Bil

Blender

Oven

Lunch

Dinner

Paleo

Keto

Sirtfood

Mini meatzas

Preheat the oven to 390°F and line a baking sheet with baking paper.

Cut the pumpkin into cubes and slice the zucchini.

Knead the Italian herbs and ½ teaspoon salt into the minced meat and form equal balls.

Press the balls flat on the baking sheet to about ⅕ inch thick and bake them in the oven for 25 minutes.

Bring the pumpkin cubes with water to the boil in a pan and cook them for 10 minutes.

Drain the pumpkin, add ¼ tsp of salt and puree using a hand blender or blender.

Finely chop olives, basil and capers and mix well. Set aside.

Pour the excess fat from the minced meat off the baking sheet and place a new layer of baking paper on it if necessary.

Spread the pumpkin puree on the meatzas and then put a few slices of zucchini on it.

Garnish with the mixture of olives, basil and capers.

Mini meatzas

Mini meatzas

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Macros(per serving)

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