 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
There are many Moussaka recipes but I have found none as good as this recipe. Originally it was from The complete Garlic Lovers Cookbook from Gilroy, the Garlic Capital of the World I made a few minor changes and this recipe is the result. I've never had anyone turn down seconds and have served it at least a dozen times. Ingredients:
6 medium zucchini |
vegetable oil cooking spray |
6 tablespoons olive oil |
1 large onion, chopped finely |
4 garlic cloves, minced |
1 lb lean ground beef |
1 (8 ounce) can tomato sauce |
1 large ripe tomato, cut into pieces |
1 banana peppers or 1 jalapeno pepper |
1 bay leaf |
1/4 teaspoon beau monde seasoning |
1 tablespoon honey |
pepper |
1/4 teaspoon oregano (dried) |
10 fresh mushrooms, sliced |
1/2 teaspoon cinnamon |
1/2 teaspoon allspice |
1 cup 2% fat cottage cheese |
1/4 cup marsala wine |
1/4 cup fresh grated parmesan cheese (use imported) or 1/4 cup romano cheese (use imported) |
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley |
Directions:
1. Peel the zucchini and slice into 1/2-inch rounds.
2. Heat a skillet and spray with the veggie oil.
3. Quickly brown the zucchini slices on both sides, spray with oil as necessary Arrange half the zucchini slices in an oiled 9x12x2-inch baking dish.
4. Heat the olive oil in the same skillet and sauté the onion and garlic until translucent. Add meat, stir to break up any lumps, and cook for about 5 minutes.
5. In a saucepan heat the tomato sauce, tomato pieces, bay leaf, beau monde, honey, oregano, chili pepper and black pepper. Simmer gently for 10 minutes.
6. Meanwhile, in a separate pan, heat a little oil and brown the mushrooms, then add them to the meat and mix well.
7. Pour all of the meat mixture over the zucchini slices. Top with cinnamon, allspice and cottage cheese. Cover with remaining zucchini slices, then the tomato sauce and wine.
8. Sprinkle with the cheese and bake for 1 hour in a 350°F oven.
9. Remove from oven, sprinkle with the parsley, serve.
|
|