1 (15 oz. tomato sauce) and 1 (15 oz.) can chopped tomatoes, drained well
1T balsamic vinegar
1/4 c light bodied red wine
1 tsp. oregano and 1 cinnamon stick
2 eggs, lightly beaten
2T butter and 2 tsp. tapioca flour
3/4 c low-fat milk (2 percent) or chicken/veg. broth
1/4 c plain Greek yogurt
1/8 tsp. nutmeg
2 tsp. lemon zest
1/2 c feta, crumbled and 1/2 c flat leaf parsley, chopped
Instructions
Toss zucchini rounds with 2T olive oil, 1/2 tsp. salt and 1/2 tsp. pepper and spread into even layer on rimmed baking sheets. Roast @ 375F 12 min., until lightly browned. Remove from oven and cool.
In medium dutch oven, heat 1T oil over med. heat and saute onion and garlic 2 min. Add ground chicken, 1/2 tsp. salt and 1/2 tsp. pepper and cook 5 min., until meat is no longer pink.
Add balsamic vinegar and wine and cook 4 min. Add chopped tomatoes, tomato sauce, cinnamon stick and oregano. Cover pot and reduce heat to low. Simmer 10 min. Remove 1c meat/tomato mixture and place in small bowl. Add half of beaten egg mixture (1 egg) and mix to incorporate. Add mixture back to pot and simmer, uncovered, 5 min.
While sauce simmers, in small sauce pot, melt butter over med. heat and stir in tapioca flour, 1/4 tsp. salt, nutmeg and lemon zest. Whisk in milk/broth and yogurt until sauce is thickened. Allow white sauce to cool and add other half of beaten egg mixture. Stir to incorporate.
In baking dish coated with non-stick spray, layer half of zucchini in even layer. Top with even layer of chicken/tomato mixture and end with layer of remaining half of zucchini. Top with white sauce and bake @ 350F 25 - 30 min. until lightly browned and bubbly.
Garnish with crumbled feta and chopped parsley to serve.
Originally Submitted
3/3/2012
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