Recipe: Zucchini Moussaka (McCall's Magazine, 1970's)

ZUCCHINI MOUSSAKA

FOR THE MEAT SAUCE:
2 tbsp butter or margarine
1 cup finely chopped onion
3/4 lb ground beef chuck (or lamb)
1 clove garlic, crushed
1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp ground cinnamon
Salt and ground black pepper
2 cans (8 oz each) tomato sauce
2 tbsp dry bread crumbs

FOR THE ZUCCHINI:
8 medium zucchini (2 1/2 to 3 lbs total)
1 tsp salt
water

FOR THE CREAM SAUCE:
2 tbsp butter or margarine
2 tbsp flour
1/2 tsp salt
2 cups milk
2 eggs
3 tbsp grated Parmesan cheese
3 tbsp grated cheddar cheese

TO MAKE THE MEAT SAUCE:
In heat 2 tablespoons butter in a 3 1/2-quart Dutch oven, saute onion, ground beef or lamb, and garlic, stirring until brown (about 10 minutes).

Add oregano, basil, cinnamon, 1 tsp salt, dash pepper and the tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 30 minutes. Stir bread crumbs into meat sauce.

MEANWHILE, TO PREPARE THE ZUCCHINI:
Wash zucchini; cut in half lengthwise. Add, with 1 tsp salt, to 1-inch boiling water; cook, covered, over medium heat just until tender, not mushy, 8-10 minutes. Drain well and set aside.

TO MAKE THE CREAM SAUCE:
In medium saucepan, melt 2 tablespoons butter. Remove from heat; stir in flour, salt and pepper. Add milk gradually. Bring to boiling, stirring until mixture is thickened. Remove from heat; set aside.

In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture; return mixture to saucepan; mix well. Set aside.

TO ASSEMBLE AND BAKE:
Preheat oven to 350 degrees F.

In bottom of a shallow 2-quart baking dish (12 by 7 1/2 by 2-inches), layer half of zucchini, overlapping slightly. Then sprinkle with 2 tablespoons each grated parmesan and cheddar cheese. Spoon meat sauce evenly over zucchini in casserole; layer rest of zucchini slices, overlapping as before. Pour cream sauce over all. Sprinkle top with remaining cheese.

Bake 35-40 minutes, or until golden brown and top is set. If desired, brown top a little more under broiler. Cool slightly before serving. Cut in squares to serve.

Makes 12 servings
Source: McCall's magazine article: Meat Stretchers, June 1979