Zucchini Moussaka

• 4 tablespoons olive oil divided
• 6 zucchini mediums, sliced lengthwise
• 6 tablespoons butter sweet, divided
• 1 onion yellow, finely chopt
• 1 garlic clove minced
• 1 pound lamb shoulder lean & ground
• 1 teaspoon oregano dried, crumbled
• 1 teaspoon salt
• 1 teaspoon cinnamon ground
• 1 teaspoon nutmeg ground
• 1 teaspoon pepper black
• 4 tablespoons flour all purpose
• 1 cup milk
• 8 ounces feta crumbled & divided
• 1 egg lightly beaten

1. In a heavy, 12 inch skillet heat 2 tablespoons of the oil over moderate heat for 1 minute.
2. Saute the zucchini in batches until lightly browned on both sides, adding remaining oil as needed.
3. With a slotted spatula transfer zucchini to a platter lined with paper towels.
4. In the same skillet add 2 tablespoons of the butter over moderate heat.
5. Add onion and garlic and saute, stirring for 1 minute.
6. Add the lamb, oregano, salt, cinnamon, mutmeg and pepper.
7. Cook uncovered, stirring occasion- ally, until the lamb is brown, about 7 minutes.
8. Drain off fat.
9. Heat<

olive oil, zucchini, butter sweet, onion, garlic, lamb shoulder lean ground, oregano, salt, cinnamon ground, nutmeg ground, pepper black, flour, milk, feta, egg

Taken from www.yummly.com/recipe/Zucchini-Moussaka-1677344 (may not work)