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Vegetable, Beef & Lamb Moussaka

Western.Chefs's picture
  Zucchini 4 Large (7 To 8 Inches Long, Medium To Large)
  Flour 1 Cup (16 tbs)
  Olive oil/Vegetable oil 1 Tablespoon
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Lean ground beef 1⁄2 Pound
  Lean ground lamb 1⁄2 Pound
  Garlic 1 Clove (5 gm), minced
  Chopped parsley 2 Tablespoon
  Cinnamon 1 Pinch
  Bay leaf 1 , crumbled
  Oregano 1⁄4 Teaspoon
  Fennel seeds 1⁄4 Teaspoon
  Canned tomato sauce 8 Ounce (1 Can)
  Water/Broth 1⁄2 Cup (8 tbs)
  Coarse dry bread crumbs 1⁄4 Cup (4 tbs)
For creamy topping
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Halve unpeeled zucchini crosswise and cut each into about 3 lengthwise slices.
Flour lightly.
Heat 2 tablespoons oil in large heavy skillet, add zucchini, and brown lightly.
Add more oil if needed.
Drain on paper towels.
Heat 2 tablespoons oil in the same pan, add onions, and cook until soft.
Crumble in meat and cook and stir until lightly browned.
Add garlic, parsley, seasonings, tomato sauce and water or broth.
Mix well, lower heat, and cook gently until sauce has cooked down and thickened, about 30 minutes.
Stir frequently.
Make Creamy Topping.
Grease a large, shallow 2-quart baking dish and put in half the zucchini slices.
Sprinkle with salt, pepper and half the crumbs.
Cover with meat sauce, crumbs and zucchini.
Spread Creamy Topping evenly over all and sprinkle with Parmesan.
Bake at 350°F 45 minutes to 1 hour.
Remove from oven and let casserole stand about 15 minutes before serving.
Cut into squares.

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Vegetable, Beef & Lamb Moussaka Recipe