Zucchini Moussaka

Ingredients:

11/2 pounds zucchini, scrubbed and cut lengthwise in 1/3-inch-thick slices

FILLING

1/2 pound ground lean lamb or beef

1 cup chopped onion

2 teaspoons minced garlic

1/2 teaspoon each ground cinnamon, dried oregano leaves and salt

1 cup chicken broth

2/3 cup uncooked converted white rice

box frozen chopped spinach (cut frozen block in half)

1 can (8 ounces) tomato sauce

TOPPING

2 tablespoons stick butter or margarine

1/4 cup all-purpose flour

11/2 cups milk

2 large eggs, beaten

1/4 teaspoon salt

pinch of ground nutmeg

1/4 cup grated Parmesan cheese

Directions

Lightly grease a shallow 2-quart baking dish.

Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat and simmer 10 minutes or until crisp-tender. Remove to paper towels to drain.

Filling: Wipe skillet. Add lamb, onion and garlic. Cook, breaking up meat with a wooden spoon, until no longer pink. Stir in cinnamon, oregano and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat.

Topping: Melt butter in a 2-quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg.

Heat oven to 350°F.

To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese.

Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden.

Stuffed Young Zucchini

I so plan on trying this!!

Ingredients

• 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
• 2 tablespoons extra-virgin olive oil
• 12 crimini mushrooms, chopped
• 1 small to medium yellow onion, chopped
• 3 to 4 cloves garlic, grated or chopped
• Salt and freshly ground black pepper
• 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
• 2 slices white toasting bread
• Softened butter
• A small handful flat-leaf parsley
• A few sprigs fresh tarragon or a small handful basil leaves
• 3/4 cup shredded Parmigiano-Reggiano
• 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.

While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Zucchini Parmesan Crisps

Ingredients:
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Directions:
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.