'1/2 cup of butter or margarine'
'1 finely chopped garlic clove'
'2 cups of grated zucchini (coarsely grated)'
'to taste salt'
'250g ground beef'
'1 tablespoon olive oil'
'1/2 cup of water'
'1 cup of cornmeal'
'3 tablespoons all-purpose flour'
'1 tablespoon baking powder'
'1 cup of grated Parmesan cheese or Minas curado, grated'
'1 small yogurt cup'
'2 eggs, lightly beaten'
'1/4 cup of finely chopped green onion'
'1/2 cup of butter or margarine'
'1 finely chopped garlic clove'
'2 cups of grated zucchini (coarsely grated)'
'to taste salt'
'250g ground beef'
'1 tablespoon olive oil'
'1/2 cup of water'
'1 cup of cornmeal'
'3 tablespoons all-purpose flour'
'1 tablespoon baking powder'
'1 cup of grated Parmesan cheese or Minas curado, grated'
'1 small yogurt cup'
'2 eggs, lightly beaten'
'1/4 cup of finely chopped green onion'
Melting the butter or margarine with garlic in a small pan over low heat
Let it cool
Mixing zucchini with salt and letting it drain for 20 minutes through a colander
Squeeze well, then dry with paper towels. Reserve
Browning the ground beef with olive oil in a frying pan until lightly browned
Heating the oven to hot temperature (400°F)
Greasing the bottom and sides of a 22cm English cake mold with butter or margarine and garlic
Mixing cornmeal, flour, baking powder, and Parmesan cheese in a large bowl
Mix well
Adding yogurt, eggs, green onion, and remaining butter or margarine mixture to the dry ingredients and grated zucchini
Mix only until wetting the dry ingredients
Pouring 1/3 of the mixture into the cake mold
Arranging half of the ground beef on top
Cover with another 1/3 of the mixture and the remaining ground beef
Top with the remaining mixture, leveling the surface
Bake in the hot oven for about 30 minutes or until a toothpick comes out clean
Let it cool for 15 minutes
Dismantling, slicing into wedges, and serving warm with salad
Serves 6.
