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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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