SERBIAN MOUSSAKA With Zucchini 2 large Zucchinis 1 cup onions, chopped medium fine 1 lb. ground beef 2-3 cloves garlic, minced 1 chopped red or green pepper (I prefer roasted red pepper or none at all) 3 peeled & chopped tomatoes (fresh or canned) 2 Tbsp parsley 11/2 cups milk or cream 4 eggs salt and pepper oil Slice Zucchini lengthwise in approx. 1/4" slices. You can dip the pieces in egg and coat in flour before frying, or fry as is. Sauté onion until soft. Add ground beef, garlic, salt & pepper to taste, and cook until meat is done, Add the peppers, tomatoes, and parsley. Let simmer for 5-10 minutes. Remove from heat. Mix in 1 egg. grease casserole dish and spread out 1/3 of the eggplant slices, then spread half of the meat mixture, then another third of eggplant, the other half if the meat, and finish with the rest of the eggplant . Beat the rest of the eggs with the milk, and then pour over top. Bake at 350 degrees for 40-45 minutes, or until the moussaka is golden brown. *An interesting variation is to use zucchini as well as eggplant. You can also try a little nutmeg and paprika in the mixture.
Posted on: Sat, 03 Aug 2013 16:22:36 +0000
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