Zucchini Moussaka


4 tablespoons Olive oil, divided
6 mediums Zucchini, sliced lengthwise
6 tablespoons Butter, sweet, divided
1 lrg Onion, yellow, finely chopt
1 Garlic clove, minced
pound Lamb shoulder, lean & ground
teaspoon Oregano, dried, crumbled
1 teaspoon Salt
teaspoon Cinnamon, ground
teaspoon Nutmeg, ground
teaspoon Pepper, black
4 tablespoons Flour, all purpose
cup Milk
8 ounces Feta, crumbled & divided
1 Egg, lightly beaten


In a heavy, 12 inch skillet heat 2 tablespoons of the oil over moderate heat for 1 minute. Saute the zucchini in batches until lightly browned on both sides, adding remaining oil as needed. With a slotted spatula transfer zucchini to a platter lined with paper towels. In the same skillet add 2 tablespoons of the butter over moderate heat. Add onion and garlic and saute, stirring for 1 minute. Add the lamb, oregano, salt, cinnamon, mutmeg and pepper. Cook uncovered, stirring occasion- ally, until the lamb is brown, about 7 minutes. Drain off fat. Heat<




1.0 serving


Sunday, February 14, 2010 - 11:29am



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