Prep 20 mins
Cook 30 mins
I found this recipe in a cookbook I picked up at a thrift shop for ten cents. It's called "Food Writers Favorites-Quick & Easy Entrees." I made a few small changes and it came out great, plus it was a cinch to make. Next time I'll try it with ground turkey or chicken instead of the lamb, which was harder to find, more expensive, and definitely higher in fat.
- 2 tablespoons olive oil
- 4 small zucchini, unpeeled, sliced 1/4 inch thick (or substitute eggplant, also unpeeled)
- 1 large onion, cut in half and sliced
- 1 1⁄4 lbs ground lamb
- 1 (8 ounce) can tomato sauce
- 1 garlic clove, minced
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 cup feta cheese, broken up with fork
- 1⁄2 cup parmesan cheese, grated (or 1/2 cup romano cheese)
- Heat oil in large skillet. Add zucchini and onion. Sauté about 3-5 minutes, until the onion is softening. Remove from pan and put in 2 1/2 quart baking dish. Set aside.
- In the same skillet brown the lamb, breaking up large chunks. Drain off grease.
- In small bowl combine tomato sauce, garlic, salt and cinnamon. Add to skillet, Mix well and simmer the mixture a few minutes (about 5.).
- Spread meat mixture over the zucchini. Sprinkle feta cheese and Parmesan evenly over top, covering meat completely. Bake at 350 degrees for 30 minutes.
My zucchini was pretty big (I only used three, but ended up with just over 3 lbs of sliced zucchini). Probably shouldn't use more than half that amount.
I modified this recipe a decent bit but am still crediting it with max stars cause it inspired a great meal for us. We don't eat meat so I substituted soy crumbles for the lamb, and stirred in some diced carrots and bell peppers that needed using up. I fiddled with the seasoning a bit too, I think I added some cumin as well. Great taste and very nice way to use up zucchini.
This was very good. The cheese on top was delicious... I love feta. The zucchini gave off a lot of liquid, so I kept draining it as it cooled. This was sooo simple to make. I garnished with plain yogurt. Thanks for this nice recipe.