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Lamb Zucchini Casserole
1 pound boneless lean lamb, cut into thin bite-size strips
3/4 cup chopped onion
1 clove garlic, minced
1 Tbsp. canola oil
2 10-oz. packages frozen chopped spinach, thawed and well drained
Dash ground nutmeg
1 tsp. dried basil, crushed
1-1/2 cups shredded reduced-fat mozzarella cheese
1 tsp. instant chicken bouillon
1 tsp. cornstarch
2/3 cup water
2 small zucchini, thinly sliced
1/4 cup grated Parmesan cheese
1/4 tsp. dried basil, crushed
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 1/2 tsp. salt. Combine bouillon
granules, cornstarch and 2/3 cup cold water, add to spinach mixture.
Mix well, turn into 10x6x2 inch baking dish. Arrange zucchini
slices over the top. Sprinkle with Parmesan and 1/4 tsp. basil.
Bake, covered, in 350 degree oven for 30 minutes. Uncover and bake
5 to 10 minutes more. Serves 6.
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Lamb Stew 11