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Lamb Zucchini Casserole
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- #34932
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound boneless lean lamb, cut into thin bite-size strips
3/4 cup chopped onion
1 clove garlic, minced
1 tablespoon canola oil
2 packages (10 ounce size) frozen chopped spinach, thawed and well drained
1 dash ground nutmeg
1 teaspoon dried basil, crushed
1 1/2 cup shredded reduced-fat mozzarella cheese
1/2 teaspoon salt
1 teaspoon instant chicken bouillon granules
1 teaspoon cornstarch
2/3 cup cold water
2 small zucchini, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon dried basil, crushed
directions
Brown meat, onion and garlic in small amount hot oil. Drain off fat.
Combine spinach, basil, and nutmeg. Stir in drained meat mixture, mozzarella cheese, and salt.
Combine bouillon granules, cornstarch and the cold water. Add to spinach mixture and mix well.
Turn into 10 x 6 x 2 inch baking dish. Arrange zucchini slices over the top. Sprinkle with Parmesan and basil.
Bake, covered, in 350 degrees F oven for 30 minutes. Uncover and bake 5 to 10 minutes more.
added by
bwettergreen
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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