Remove the skin from the onion and garlic clove and dice finely. Heat the oil and fry the mince in it. Fry the onion at the end. Season with salt, bell pepper and paprika. Take everything out. Remove peel from potatoes, rinse and cut into thin slices. Roast in heated oil for 5 min, then season with salt. Clean zucchini, rinse and cut into slices. Dice some zucchini slices. Heat 30 g of the fat, sweat flour in it.
Add milk and clear soup, bring to boil and simmer for about 5 minutes. Season with salt, pepper and nutmeg. Layer potatoes, zucchini slices, minced meat and sauce in a greased gratin dish. Bake in preheated oven (200 °C) for 35-40 minutes. Rinse tomatoes and remove stalk. Dice the tomatoes. Chop parsley and sauté briefly with tomatoes and zucchini cubes. Spread evenly over the casserole.
Our tip: Zucchini are tender in taste and therefore also well suited for children.