Mediterranean Zucchini Bake Casserole -

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Mediterranean Zucchini Bake Casserole

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By Wendy Louise with Mary Ann Koopmann

Posted July 23rd, 2007

This article is reprinted with permission from Offerings from the Oven, by MaryAnn Koopmann, (2006, Sourcebooks, Inc.)

Servings:	8
Author Notes:	Surprisingly enough, just a slight dash of cinnamon lends great authentic flavor and aroma to Mexican, Spanish, and Mediterranean foods. It is a secret to many of my ethnic recipes. Use sparingly - you want just an unidentifiable hint! If you are not familiar with leeks ask your fresh produce manager to show you one. They look like gigantic green onions, but paler and have a mild onion-y taste.
Ingredients:	1 1/2 pounds lamb/veal/beef mixture 1 cup chopped leek 1 clove garlic, mashed and minced 1/2 teaspoon fines herbs 1/2 teaspoon salt dash of cinnamon 1 (10 ounce) package frozen spinach, thawed, moisture drained and pressed out 6 ounces mozzarella cheese, shredded 2 cups thinly-sliced zucchini rounds butter 1/3 cup grated Parmesan cheese
Instructions:	Preheat oven to 350°F. Sauté ground meats with leek and garlic. Add spices. Fold in spinach, then cheese. Put mixture in 9 x 13 - inch baking dish. Arrange 2 cups of thinly sliced zucchini rounds on top, in lengthwise rows. Dot with butter, sprinkle with 1/3 cup Parmesan cheese. Bake 45 minutes.