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!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2078.8g)

Amount per serving	% Daily Value*
Calories	2444.9

Total Fat 148.7g	0%
Saturated Fat 56.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 464.5mg	0%
Sodium 3541.6mg	0%
Total Carbohydrate 139.4g	0%
Dietary Fiber 17.2g	0%
Total Sugars 34.8g
Protein 144.7g	0%

Vitamin D 0IU	0%
Calcium 1016.9mg	0%
Iron 18.1mg	0%
Potassium 4144.7mg	0%

*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.

Source of Calories

Fat: 54.1%

Protein: 23.4%

Carbs: 22.5%