Elle's Kitchen: Zucchini Moussaka

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

Topping

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

baking dish.

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

and smooth. 

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.