 | | Zucchini Moussaka |
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| 6 med. zucchini2 lb. lean ground beef1 c. chopped onions2 c. tomato sauce3 tbsp. dry bread crumbs1 tsp. oregano1/2 tsp. cinnamon1/2 tsp. allspice1 garlic clove, mincedSalt and pepper to taste1 egg, slightly beaten1 c. B?chamel sauce |
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| Instructions |
| Slice the zucchini crosswise into approximately 1/4 inch slices. Heat oil in skillet and fry the zucchini until golden. Remove zucchini on paper towel and set aside. Saut? the onion in hot oil until light golden, then add the garlic, then the meat until fully cooked. Add cinnamon, allspice, salt and pepper; stir well. Add the tomato sauce and the oregano; simmer on low heat for approximately 20 minutes. Sprinkle large buttered casserole with bread crumbs, and make layers of zucchini meat mixture. Top with the B?chamel sauce (below), then the beaten egg. Bake in preheated oven at 350 degrees for 1/2 hour or more (eggplant may be used instead of zucchini).B?CHAMEL SAUCE3 tbsp. butter3 tbsp. flour1 1/2 c. warm milk1/4 tsp. salt1/8 tsp. white pepper1/2 c. Mozzarella cheese1/2 c. Parmesan cheese2 beaten eggsMelt the butter, add the flour and stir over medium heat until light golden. Add the warm milk and stir until sauce is thick, add the beaten eggs and stir, then add the salt and pepper and the cheeses. |
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