MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Zucchini Moussaka
Categories: Squash, Lamb/mutton, Vegetables, Dairy, Cheese
Yield: 6 Servings
4 tb Olive oil; divided
6 md Zucchini; sliced longways
6 tb Sweet butter; divided
1 lg Yellow onion; fine chopped
1 cl Garlic; minced
1 1/2 lb Lamb shoulder; ground
1 1/2 ts Dried oregano; crumbled
1 ts Salt
3/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Black pepper
4 tb All purpose flour
1 1/2 c Milk
8 oz Feta; crumbled, divided
1 lg Egg; lightly beaten
In a heavy, 12" skillet heat 2 tb of the oil over moderate heat for
1 minute. Saute the zucchini in batches until lightly browned on
both sides, adding remaining oil as needed. With a slotted spatula
transfer zucchini to a platter lined with paper towels.
In the same skillet add 2 tb of the butter over moderate heat. Add
onion and garlic and saute, stirring for 1 minute.
Add the lamb, oregano, salt, cinnamon, nutmeg, and pepper. Cook
uncovered, stirring occasionally, until the lamb is brown, about
7 minutes. Drain off fat.
Heat oven to 350 F/175 C.
In a small heavy saucepan melt the remaining butter over medium-low
heat.
Whisk in the flour and cook, stirring constantly, for 2 minutes.
Gradually add the milk and egg, stirring constantly, until the sauce
has thickened--3 to 4 minutes.
In a greased, 13x9x2" baking dish arrange half of the zucchini in an
even layer. Top with the lamb mixture and half of the feta cheese.
Cover with the remaining zucchini and feta. Pour the sauce over all.
Bake uncovered until golden and bubbling--50 minutes to 1 hour.
Recipe by Sam Waring
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
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