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Zucchini, Lamb & Feta Casserole

What you need

  1. 3-5 medium zucchini
  2. 1 1/4 lb. ground lamb or lamb stew meat
  3. 1 large onion, chopped or thinly sliced
  4. 1 8 oz. block firm feta cheese or goat cheese, chopped or crumbled
  5. 2 Tbl tomato paste
  6. 1 large garlic clove or to taste, minced
  7. 1 28 oz. can plum tomatoes (Muir Glen is very fresh tasting) - You can substitute about 4 cups chopped fresh tomatoes
  8. 1/2 cup red wine
  9. 1/2 tsp ground allspice
  10. Fresh basil leaves, chopped or torn
  11. 1 tsp Salt
  12. Freshly ground black pepper
  13. Olive Oil
  14. 3/4 - 1 cup Breadcrumbs moistened with olive oil

How to make it

  1. Heat oven to 375º
  2. Slice zucchini into 1/8 - 1/4 inch rounds
  3. In a large skillet, brown lamb
  4. Add onion, garlic and 1/2 tsp salt
  5. When oinions are softened, add tomato paste and heat while combining with meat
  6. Drain tomatoes, reserving juice
  7. Add juice from tomatoes, wine and allspice to lamb mixture (If using fresh tomatoes, add about 2 cups at this time)
  8. Allow to cook over medium heat for about 5 minutes
  9. Chop the tomatoes and set aside
  10. Brush or spray a 13x9x2 inch baking dish with olive oil
  11. Spoon half the lamb mixture into the bottom of the dish
  12. Cover with half the zucchini and sprinkle with half the remaining salt (1/4 tsp)
  13. Sprinkle half the cheese over
  14. Spread with half the remaining tomatoes and half the basil
  15. Repeat in the same order
  16. Top with breadcrumbs
  17. Bake about 45 minutes to 1 hour until the zucchini is tender when pierced with a paring knife.

You can also combine all the ingredients rather than layering. Stir occasionally and it will cook slightly faster than the layered version.

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