A New Spin on an Old Favorite
Moussaka is traditionally made with
eggplant but I prefer to use zucchini.
1 1/2 pounds zucchini, scrubbed and cut
lengthwise in 1/4" slices
1/2 pound ground turkey
1 cup chopped onion
2 teaspoons minced garlic
1/2 teas. ground cinnamon
1/2 teas. dried oregano
1/2 teas. salt
1 cup chicken broth
2/3 cup uncooked converted white rice
half of a frozen 10oz. spinach, cut
frozen block in half
8 oz. can tomato sauce
2 tabl. butter
1/4 cup flour
1 1/2 cups milk
2 large eggs, beaten
1/4 teas. salt
pinch of ground nutmeg
1/4 cup grated Parmesan cheese
Lightly grease a shallow 2 quart
Preheat oven to 350F.
Bring 3 cups of water to a boil
in a nonstick skillet. Add zucchini,
cover, reduce heat and simmer for
10 minutes. Drain on paper towels.
Place ground turkey, onion and garlic
in a nonstick skillet and cook, breaking up
meat with a spatula until meat is fully cooked.
Stir in cinnamon, oregano and salt,
then add chicken broth, rice and
spinach. Cover and simmer for
10 minutes, stirring as spinach thaws.
Stir in tomato sauce, remove from heat.
Cover bottom of dish with half
the zucchini, spoon on all the filling.
Top with remaining half of zucchini.
To make topping:
Melt butter in a 2 qt. 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 thick
Whisk about 1/3 of the hot mixture
into the beaten eggs, then whisk egg
mixture into remaining sauce. Remove
from heat, stir in salt and nutmeg.
Pour topping over casserole and
sprinkle with cheese.
Bake 20 to 25 minutes or until
hot and top is lightly golden.
Serve with a Greek salad.