• 2 tablespoons olive oil
  • 3 small zucchini, unpeeled and cut into 1/4 inch
  • slices (or 1 medium eggplant, unpeeled and cut
  • into 1/4 inch slices)
  • 1 large onion,sliced
  • 1 pound lean ground lamb
  • 1 can (8 ounces)tomato sauce
  • 1 clove garlic,minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup diced feta cheese
  • 1/4 to 1/2 cup grated Parmesan cheese


Heat oil in a large skillet. Add zucchini(or eggplant) and onion; cook until tender-crisp. Remove zucchini mixture from skillet and put in a 2-quart baking dish; set aside. In same skillet, brown lamb, stirring with a spoon to break up meat. Drain off fat. In a small bowl, combine tomato sauce, garlic, salt and cinnamon; pour over lamb; mix well. Simmer 10 to 15 minutes. Spread lamb mixture evenly over zucchini mixture in baking dish. Sprinkle feta cheese and Parmesan cheese over top, covering completely. Bake in a preheated 350-degree oven 30 minutes. Serve hot.

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Submitted 6/13/05.
Source: Entrees/Food Writers'Favorites
Submitted By: Linda Wilson
Moussaka with Zucchini or Eggplant