Lamb and Zucchini Casserole
Grandma used to make this casserole for Sunday dinner, and she always had to make double because we loved it so much! You will, too. The basil infuses the lamb and zucchini casserole with a delightful brightness that can't be achieved with any other herb.
Notes
If you follow a gluten-free diet, double-check that the bouillon and cheese you use are gluten-free.
For more gluten-free recipes, check out the 25 Top-Notch Gluten Free Recipes collection.
Cooking Time40 min
Cooking MethodCasserole
Ingredients
- 1 pound boneless lean lamb, cut into thin bite-size strips
- 3/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon canola oil
- 2 10-ounce packages frozen chopped spinach, thawed and well drained
- 1 dash ground nutmeg
- 1 1/4 teaspoon dried basil, crushed, divided
- 1 1/2 cup shredded reduced-fat mozzarella cheese
- 1/2 teaspoon salt
- 1 teaspoon instant chicken bouillon
- 1 teaspoon cornstarch
- 2/3 cup cold water
- 2 small zucchini, thinly sliced
- 1/4 cup grated Parmesan cheese
Instructions
- Brown meat, onion and garlic in small amount hot oil. Drain off fat.
- Combine spinach, 1 teaspoon of the basil, and nutmeg, stir in drained meat mixture, mozzarella cheese, and salt.
- Combine bouillon, cornstarch and water; add to spinach mixture. Mix well.
- Turn into 10x6x2-inch baking dish.
- Arrange zucchini slices over the top.
- Sprinkle with Parmesan and remaining 1/4 teaspoon basil.
- Bake, covered, in 350 degree F oven for 30 minutes.
- Uncover and bake 5 to 10 minutes more.