Try this lighter summer version of moussaka, which also can be made as a weekly meal for your family. Double the recipe for company and serve with a green salad. Perfect for summer gatherings.
Course
Main Dish
Cuisine
Greek
Keyword
Greek, moussaka, zucchini
Servings4
AuthorMary Papoulias-Platis
Ingredients
3zucchini, cut into 1/4 inch slices, lengthwise
1onion, sliced
2tablespoonsextra virgin olive oil
1poundlean ground lamb or beef
18 oz. can of tomato sauce
1clovegarlic, minced
1/2teaspoonsalt
1/4teaspooncinnamon
1cupsmall curd cottage cheese
1egg, slightly beaten
1/4cupcrumbles Feta or grated Parmesan
Instructions
In a a large frying or skillet add the oil over medium heat and saute zucchini slices and onion until slightly brown.
Remove and add to a shallow 2 quart baking dish.
Return pan to the stove and on medium heat and brown the lamb or beef. Pour off fat if any.
Stir in the tomato sauce, garlic, salt and cinnamon. Cook for 5-8 minutes to remove any extra moisture.
Top the zucchini with the meat mixture. Spread evenly over the vegetables.
Blend the egg and cottage cheese, and spread over the top.
Sprinkle with the cheese and bake at 350 degrees for 30 minutes.