Mince meat gratin à la Provence

Found this recipe on tasteline.com. I modified it a little bit by using beef mince instead of pork because I like beef better. A really easy and perfect midweek dinner.

Ingredients
serves 3-4
400 g mince meat
2 garlic cloves
½ leek
1 red chili, seeds taken out
olive oil
salt and pepper
oregano
thyme
1 tbsp paprika powder
250 ml cream
1 zucchini
2 tomatoes
grated cheese

Preheat the oven to 200 degrees.
Finely chop the chili and garlic. Cut the leek in thin slices. Fry the mince meat in the oil and when it gets some colour add the leek, garlic and chili. Fry until the leek is soft, then add the paprika powder, oregano, thyme, salt and pepper. Add the cream and let it simmer for about 2 minutes. Pour the sauce in an ovenproof dish. Slice the zucchini and tomatoes in slices and put these on top of the såsen. Pour over the cheese and some more oregano. Cover the dish with some aluminium foil and cook on the lowest shelf in the oven for about 20 minutes. Take away the foil and move the dish to the middle of the oven and cook for another 10 minutes.