Stuffed Zucchini "Moussaka"

Always trying to find ways to use the zucchini from the garden. This ended up being a very good use. Pair with a Greek salad, other roasted vegetables or a light pasta or pasta salad.

Ingredients:

2 Medium-large zucchini (8-10 inches long)

1 Pound ground lamb

1 Medium potato, cut into 1/4" dice

1 Tablespoon chopped fresh oregano

1 Tablespoon chopped fresh flat leaf parsley

1/2 Small onion, chopped finely

1 Clove garlic, chopped finely

1/2 teaspoon cayenne pepper

Olive oil

Crumbled feta cheese

For béchamel:

2 Tablespoons butter

2 Tablespoons flour

1/2 Cup milk

1/2 teaspoon ground nutmeg

Pinch salt

Pinch pepper

Directions:

Cut zucchini in half lengthwise. Remove the seed and pith leaving about 1/4" shell. Salt and place upside down on towel to pull some of the water out.

Heat olive oil in a saucepan over medium heat and add potatoes. Cook for 10-15 minutes, stirring occasionally. Add onion, garlic and oregano and cook for 2-3 minutes. Add lamb, salt, pepper and cayenne and cook until meat is cooked through. Turn off heat and mix in parsley.

For béchamel, melt butter over medium heat and add in flour and stir well. Cook for 2-3 minutes, stirring constantly. Add milk, salt, pepper and nutmeg and stir well. Cook for another 2-3 minutes. The sauce should be thicker than a normal béchamel.

Preheat oven to 375.

Dab the inside of the zucchini with a paper towel. Spread a nice layer of the béchamel in the zucchini. Fill the zucchini with the meat mixture and top with the feta cheese.

Put the zucchini in a baking dish and cover with aluminum foil. Bake for 30 minutes, remove foil and bake for another 10 minutes.