Zucchini Mussaka

Name: Zucchini Mussaka
Ingredients: 2 12 lbs zucchini, cut in 1 1/2 inch rounds or cubes; 5 tablespoons butter or 5 tablespoons margarine; 3 onions, chopped; 4 ounces ground beef; 3 tomatoes, peeled and chopped or 1 tablespoon tomato paste; 2 cups broth; 1 teaspoon salt; 1 teaspoon mint; 1 teaspoon dill weed

9 ingredients

10 steps

Ingredients

2 12 lbs zucchini, cut in 1 1/2 inch rounds or cubes
5 tablespoons butter or 5 tablespoons margarine
3 onions, chopped
4 ounces ground beef
3 tomatoes, peeled and chopped or 1 tablespoon tomato paste
2 cups broth
1 teaspoon salt
1 teaspoon mint
1 teaspoon dill weed

Directions

1

Also need moistened parchment paper to cover.
2

In a heavy pan over medium heat, melt the butter or margarine and saute the onions for about 5 minutes.
3

Add the ground meat and brown.
4

Stir in the chopped tomatoes and cook for another 5-10 minutes.
5

Add the cubed zucchini and mix gently.
6

Lower the heat and cover.
7

Cook for about 5 minutes more or until zucchini changes color.
8

Add the broth, 1 teaspoons salt, 1 teaspoons mint and stir.
9

Cover mixture with the moistened parchment paper, cover pan and simmer for about 45 minutes, until zucchini is cooked.
10

Sprinkle with dill weed before serving.