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Lamb Zucchini Casserole

Diet.Chef's picture
Ingredients
  Lean boneless lamb 1 Pound, cut into thin bite-size strips and trimmed of fat
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooking oil 1 Tablespoon
  Frozen chopped spinach 20 Ounce, thawed and well drained (Two 10 Ounce Packages)
  Dried basil 1⁄2 Teaspoon, crushed
  Ground nutmeg 1 Dash
  Shredded mozzarella cheese 6 Ounce (1.5 Cups)
  Salt 1⁄2 Teaspoon
  Cold water 2⁄3 Cup (10.67 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Cornstarch 1 Teaspoon
  Zucchini 2 Small, thinly sliced
  Grated parmesan cheese 1⁄4 Cup (4 tbs), grated
  Dried basil 1⁄4 Teaspoon, crushed
Directions

In skillet brown the meat, onion, and garlic in hot oil.
Drain off the fat.
In large bowl combine spinach, 1/2 teaspoon basil, and nutmeg; stir in drained meat mixture, mozzarella cheese, and salt.
Combine water, bouillon granules, and cornstarch; add to spinach mixture, Mix well; turn mixture into a 10 x 6 x 2 inch baking dish or other oblong baking dish, Arrange zucchini slices atop, overlapping as necessary.
Sprinkle with Parmesan cheese and 1/4 teaspoon basil.
Bake, covered, in a 350° oven for 30 minutes or till zucchini is crisp-tender.
Uncover and bake 5 to 10 minutes more or till golden.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Zucchini

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