Zucchini, peppers, mushrooms, and peas bake slowly with ground meat and a tomato sauce in a casserole dish. This hearty, colorful vegetable dish is served as a main course for guests.
Cook the onion in the cooking oil until softened. Add the ground meat and cook over medium heat until it releases its liquid and the liquid evaporates.
Cook the tomato paste briefly, then add the grated tomato and cook for a few minutes.
Arrange the zucchini, peppers, mushrooms, and peas in a casserole dish. Add the ground meat sauce, salt, black pepper, and thyme, then mix gently.
Cover the casserole dish with foil and bake in a preheated oven for 45 minutes. Uncover it and bake for another 30 minutes, until the top is lightly browned and the vegetables are very tender. Keep the oven temperature moderate so the vegetables cook slowly.
Important: Cut the vegetables into similar-sized pieces so they cook at the same rate. Cover the casserole dish with foil before baking so the vegetables soften in the steam; uncover it near the end to lightly brown the top. Store leftovers in a covered container in the refrigerator for up to 2 days.
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