Lamb Zucchini Casserole Recipe
Ingredients
| 1 pound lean boneless lamb, cut into thin bite-size strips and trimmed of fat | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 1 Tablespoon | |
| 2 10-ounce packages frozen chopped spinach, thawed and well drained | ||
| Dried basil | 1/2 Teaspoon, crushed | |
| Dash ground nutmeg | ||
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cold water | 2/3 Cup (16 tbs) | |
| 1 teaspoon instant chicken bouillon granules | ||
| Cornstarch | 1 Teaspoon | |
| Zucchini | 2 Small, thinly sliced | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Dried basil | 1/4 Teaspoon, crushed | |
Directions
In skillet brown the meat, onion, and garlic in hot oil.
Drain off the fat.
In large bowl combine spinach, 1/2 teaspoon basil, and nutmeg; stir in drained meat mixture, mozzarella cheese, and salt.
Combine water, bouillon granules, and cornstarch; add to spinach mixture, Mix well; turn mixture into a 10 x 6 x 2 inch baking dish or other oblong baking dish, Arrange zucchini slices atop, overlapping as necessary.
Sprinkle with Parmesan cheese and 1/4 teaspoon basil.
Bake, covered, in a 350° oven for 30 minutes or till zucchini is crisp-tender.
Uncover and bake 5 to 10 minutes more or till golden.
Drain off the fat.
In large bowl combine spinach, 1/2 teaspoon basil, and nutmeg; stir in drained meat mixture, mozzarella cheese, and salt.
Combine water, bouillon granules, and cornstarch; add to spinach mixture, Mix well; turn mixture into a 10 x 6 x 2 inch baking dish or other oblong baking dish, Arrange zucchini slices atop, overlapping as necessary.
Sprinkle with Parmesan cheese and 1/4 teaspoon basil.
Bake, covered, in a 350° oven for 30 minutes or till zucchini is crisp-tender.
Uncover and bake 5 to 10 minutes more or till golden.
Chef
