Zucchini Moussaka

Makes 6 servings

1 1/2 pounds potatoes, pared and sliced
1 pound zucchini, sliced lengthwise 3/8 inch thick
1 Tablespoon olive oil
2 medium onions, chopped
1/2 pound ground beef or lamb
1/2 pound ground turkey
3 Tablespoons tomato paste
1 teaspoon oregano, crumbled
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1 teaspoon salt
2 cups low fat milk
1/4 cup flour
1 egg
1 egg white
3 Tablespoons Parmesan cheese

Boil potatoes in large pot of salted water 8 to 10 minutes, until tender.
Remove with slotted spoon to colander to drain. Spread potato slices
evenly in 11 x 7 x 2 inch baking dish.
Simmer zucchini in the water above for 8 to 10 minutes, until tender.
Drain in colander; rinse under cold water; drain.
Heat oil in nonstick skillet over medium heat. Add onion; cook 6 to 8
minutes or until softened. Add beef and turkey; cook 6 minutes or until no
longer pink, breaking up meat with spoon. Pour off any fat, if necessary.
Stir in tomato paste, oregano, pepper, cinnamon and 3/4 teaspoon salt.
Spoon over potato, spreading level. Arrange zucchini in single layer over
meat.
Shake together 1/4 cup milk and flour in a jar. Combine with remaining 1
3/4 cup milk and remaining salt in small saucepan. Bring to simmering over
medium-low heat, whisking. Beat together egg and egg white in small bowl.
Whisk some milk mixture into egg; whisk egg mixture into pan; cook 1
minute whisking constantly; do not let boil. Spoon over zucchini,
spreading level. Sprinkle with Parmesan. (Can be prepared a day ahead.
Cool, refrigerate covered.)
Bake in preheated 375 F oven for 30 to 35 minutes or until heated
through and golden. Cut into squares and serve hot or warm.

Source: Family Circle

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