Lamb Zucchini Casserole Recipe

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.

nutrition data

Nutritional data has not been calculated yet.