Lamb Zucchini Casserole
|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)|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Zucchini||2 Small, thinly sliced|
|Grated parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Dried basil||1⁄4 Teaspoon, crushed|
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 350Â° oven for 30 minutes or till zucchini is crisp-tender.
Uncover and bake 5 to 10 minutes more or till golden.