|For meat sauce|
|Ground beef||3⁄4 Pound|
|Ground lamb||3⁄4 Pound|
|Beef bouillon/1/2 cup water / both||1 Cup (16 tbs)|
|For creamy topping|
|Milk||3 Cup (48 tbs)|
|Zucchini||2 Small, finley diced|
|Olive oil||1 Tablespoon|
|Small elbow macaroni||1⁄2 Pound|
|Grated parmesan cheese||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
Make meat sauce as described in Moussaka recipe increasing meat amounts.
Make Creamy Topping as described, increasing amounts as indicated.
Saute zucchini lightly in oil for about 1 minute.
Cook macaroni in boiling salted water until tender but still al dente.
Drain in colander and shake out moisture.
Mix with zucchini and 1/2 cup Creamy Topping.
Butter a large shallow casserole (2 1/2-quart size) and put in a layer of half the macaroni, half the meat sauce, sprinkle with 2 tablespoons grated Parmesan cheese.
Top with second layer of macaroni and meat sauce.
Spread Creamy Topping evenly over all and sprinkle with 1/2 cup grated Parmesan cheese.
Bake at 350°F about 45 minutes to 1 hour, or until sauce is puffed and flecked with brown.
Remove from oven and let stand about 15 minutes.
Cut into squares.