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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?
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