Zucchini, Lamb & Feta Casserole Recipe

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Vegetables
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Fava Beans with Lamb & Rice
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Zucchini, Lamb & Feta Casserole
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Easy Beans

Zucchini, Lamb & Feta Casserole

Contributed by: Melinda

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

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

Questions about this recipe?