| This recipe is liked by 0 person(s). |
Lamb-Zucchini Casserole
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 1 lb | boneless lamb |
| 1 cup | onion, chopped |
| 1 clove | garlic, minced |
| 2-10 oz pkgs | frozen spinach, thawed and well drained |
| 1 tsp | dried basil |
| Dash | nutmeg |
| 1/3 cup | chicken or vegetable broth |
| 1 tsp | cornstarch |
| 2 small | zucchini, thinly sliced |
| 1/4 cup | brewers yeast |
In a large skillet brown lamb, onion, and garlic. Drain fat. In a bowl, combine spinach, 1/2 tsp basil and nutmeg and add to meat, mixing well. Stir in mozzarella. In a separate bowl combine broth and cornstarch and mix well. Add to lamb mixture and spread all in a casserole dish approx. 10 in by 6 in. Arrange zucchini slices on top and sprinkle brewers yeast and remaining basil. Bake covered at 350 for 30 mins. Uncover and bake 5-10 mins more. Allow to sit for 5 mins before serving. Serves 6-8.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.