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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Zucchini Moussaka   
    Categories: Squash, Lamb/mutton, Vegetables, Dairy, Cheese   
         Yield: 6 Servings   
       
         4 tb Olive oil; divided   
         6 md Zucchini; sliced longways   
         6 tb Sweet butter; divided   
         1 lg Yellow onion; fine chopped   
         1 cl Garlic; minced   
     1 1/2 lb Lamb shoulder; ground   
     1 1/2 ts Dried oregano; crumbled   
         1 ts Salt   
       3/4 ts Ground cinnamon   
       1/4 ts Ground nutmeg   
       1/4 ts Black pepper   
         4 tb All purpose flour   
     1 1/2 c  Milk   
         8 oz Feta; crumbled, divided   
         1 lg Egg; lightly beaten   
       
     In a heavy, 12" skillet heat 2 tablespoons of the oil over   
     moderate heat for 1 minute. Saute the zucchini in batches   
     until lightly browned on both sides, adding remaining oil   
     as needed. With a slotted spatula transfer zucchini to a   
     platter lined with paper towels.   
        
     In the same skillet add 2 tablespoons of the butter over   
     moderate heat. Add onion and garlic and saute, stirring   
     for 1 minute.   
        
     Add the lamb, oregano, salt, cinnamon, nutmeg and pepper.   
     Cook uncovered, stirring occasionally, until the lamb is   
     brown, about 7 minutes. Drain off fat.   
        
     Heat oven to 350?F/175?C.   
        
     In a small heavy saucepan melt the remaining butter over   
     medium-low heat.   
        
     Whisk in the flour and cook, stirring constantly, for 2   
     minutes.   
        
     Gradually add the milk and egg, stirring constantly, until   
     the sauce has thickened--3 to 4 minutes.   
        
     In a greased, 13" X 9" X 2" baking dish arrange half of   
     the zucchini in an even layer. Top with the lamb mixture   
     and half of the feta cheese. Cover with the remaining   
     zucchini and feta. Pour the sauce over all.   
        
     Bake uncovered until golden and bubbling--50 minutes to 1   
     hour.   
        
     Source: Sam Waring   
        
     Yield: 6 servings   
        
     From: http://www.recipelink.com   
        
     Uncle Dirty Dave's Archives   
       
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