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Source: America's Favorite Food Associations

Zucchini Moussaka Pie
A unique dish that no one can turn down.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15-30 minutes
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12 ounce ground lamb
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/8 teaspoon ground allspice
1/8 teaspoon pepper
1 can tomato sauce
2 cups zucchini, sliced
3/4 cup ricotta cheese
1 egg, slightly beaten
1/4 teaspoon onion salt
Dash white pepper
Dash ground nutmeg
2 Tablespoon milk
2 Tablespoon Grated Parmesan cheese




In saucepan, cook and stir ground lamb until browned; drain. Stir in garlic powder, onion salt, allspice and pepper; mix well. Stir in tomato sauce; set aside. In another pan, cook zucchini in a small amount of boiling water about 5 minutes or until crisp tender. Drain well.
TOPPING: combine ricotta cheese, egg, onion salt, white pepper, nutmeg and milk; mix well. In a 9-inch pie plate, spread out one half of the meat mixture. Top with a layer of zucchini; spread remaining meat on zucchini layer. Spread ricotta mixture evenly on top; sprinkle with Parmesan. Bake in a 375° F oven for 15 to 20 minutes. Let stand 5 minutes before serving.


Notes:
ingrediants # 8-14 are for the topping.

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