Scheherazade Casserole Modified
Discover the exotic flavors of the Scheherazade Casserole Modified, a hearty and aromatic dish inspired by Middle Eastern cuisine. This savory casserole layers spiced ground lamb or beef with tender zucchini, eggplant, and a vibrant tomato topping, all nestled under a creamy, tangy blanket of Parmesan-infused basmati rice and Greek yogurt. Hints of cinnamon, cumin, and turmeric create a warm and flavorful profile, while the baked, golden crust adds an irresistible texture. Perfect for feeding a crowd, this casserole combines wholesome ingredients and bold spices for a one-pan meal that's both comforting and sophisticated. Serve it as a centerpiece for your next dinner gathering or as a delightful meal prep option to enjoy throughout the week!
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Recipe Information
Ingredients
- 500 grams ground lamb or beef
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 medium zucchini, sliced into rounds
- 2 small eggplants, cubed
- 3 medium tomatoes, diced
- 2 cups cooked basmati rice
- 1 cup plain Greek yogurt
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 190°C (375°F).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic, ground lamb or beef, ground cumin, cinnamon, paprika, turmeric, salt, and black pepper. Cook until the meat is browned and fully cooked, breaking it apart with a wooden spoon as it cooks. Remove the mixture from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the zucchini slices and cubed eggplants, and sauté until they are softened and slightly golden, about 5-7 minutes.
In a greased 9x13-inch casserole dish, layer the roasted vegetables evenly across the bottom, followed by the cooked meat mixture. Top with the diced tomatoes, spreading them out evenly.
In a large bowl, combine the cooked basmati rice, Greek yogurt, and grated Parmesan cheese. Stir until well mixed, then spread the rice mixture over the top of the casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and slightly crisp.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 3542 mg | 154% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 34.8 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1017 mg | 78% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4145 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
