Zucchini Moussaka

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.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 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)

Directions

1. 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.
2. In the same skillet brown the lamb, breaking up large chunks. Drain off grease.
3. In small bowl combine tomato sauce, garlic, salt and cinnamon. Add to skillet, Mix well and simmer the mixture a few minutes (about 5.).
4. Spread meat mixture over the zucchini. Sprinkle feta cheese and Parmesan evenly over top, covering meat completely. Bake at 350 degrees for 30 minutes.