Vegetable, Beef & Lamb Moussaka
|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|
|Bay leaf||1 , crumbled|
|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)|
Halve unpeeled zucchini crosswise and cut each into about 3 lengthwise slices.
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.
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.