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 tablespoons 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 tablespoons 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, 13" X 9" X 2" 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.
Source: Sam Waring
Yield: 6 servings
From: http://www.recipelink.com
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