September 19, 2007

zucchini layered "lasagna" / "moussaka"

zucchini layered _lasagna_ - _moussaka_

What happens when your husband plants too many zucchini plants and lets them grow to be huge puppies?

You get creative, is what happens! I made a dish of layered zucchini slices and meat in tomato sauce, baked with cheese on top.

But the question that begs to be answered, is this a "lasagna" or a "moussaka"?

According to the dictionary...

Lasagna is a dish made by baking such pasta with layers of sauce and fillings such as cheese or meat.

Moussaka is a dish consisting of layers of ground lamb or beef and sliced eggplant topped with a cheese sauce and baked.

So, no pasta or eggplant here. What the heck is my concoction? Maybe I should come up with my own word?

Hmmmmm... Zusagna? Zussaka?

This ones a toughie! Any thoughts?

...

zucchini layered "lasagna" / "moussaka"

2 garlic cloves, minced
1 onion, chopped
500 grams or 1 pound lean or extra lean ground beef
1 tbsp brown sugar (unless your tomato sauce or pasta sauce is slightly sweet)
2 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
Can of tomato or pasta sauce
Medium size zucchini, cut into slices
Shredded cheese of your choice, I used cheddar.

Brown ground beef, garlic & onions. Add sugar, chili powder, paprika, salt & pepper. Stir in enough tomato sauce, reserving some to put on the top zucchini layer. Simmer, partially covered, for 10 minutes.

Slice up zucchini into thin slices and layer into a 13-inch x 9-inch baking pan. Put a layer of meat sauce. Continue to layer zucchini slices and meat sauce. Put a last top layer of zucchini slices and add the reserved tomato sauce.

Bake, covered, at 350 degrees F for 20 minutes. Uncover; sprinkle with Cheddar Bake an additional 10 minutes. Remove from heat and serve.
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