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Zucchini Moussaka

recipe at a glance
ready in: 1-2 hrs
serves/makes:   6

recipe id: 54974
cook method: oven, stovetop

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1 1/2 pound potatoes, pared and sliced
1 pound zucchini, sliced lengthwise 3/8 inch thick
1 tablespoon olive oil
2 medium onions, chopped
1/2 pound ground beef or lamb
1/2 pound ground turkey
3 tablespoons tomato paste
1 teaspoon oregano, crumbled
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1 teaspoon salt
2 cups low fat milk
1/4 cup flour
1 egg
1 egg white
3 tablespoons Parmesan cheese


Boil potatoes in large pot of salted water 8 to 10 minutes, until tender.

Remove with slotted spoon to colander to drain. Spread potato slices evenly in 11 x 7 x 2 inch baking dish.

Simmer zucchini in the water above for 8 to 10 minutes, until tender. Drain in colander; rinse under cold water; drain. Heat oil in nonstick skillet over medium heat. Add onion; cook 6 to 8 minutes or until softened. Add beef and turkey; cook 6 minutes or until no longer pink, breaking up meat with spoon. Pour off any fat, if necessary.

Stir in tomato paste, oregano, pepper, cinnamon and 3/4 teaspoon salt. Spoon over potato, spreading level. Arrange zucchini in single layer over meat.

Shake together 1/4 cup milk and flour in a jar. Combine with remaining 1 3/4 cup milk and remaining salt in small saucepan. Bring to simmering over medium-low heat, whisking. Beat together egg and egg white in small bowl.

Whisk some milk mixture into egg; whisk egg mixture into pan; cook 1 minute whisking constantly; do not let boil.

Spoon over zucchini, spreading level. Sprinkle with Parmesan. (Can be prepared a day ahead. Cool, refrigerate covered.) Bake in preheated 375 degrees F oven for 30 to 35 minutes or until heated through and golden. Cut into squares and serve hot or warm.

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375 calories, 16 grams fat, 36 grams carbohydrates, 24 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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