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Zucchini Musakka
Turkish Casserole
2 1/2 lbs. zucchini, cut in 1 1/2 inch rounds or cubes
5 Tbls. butter or margarine
3 onions, chopped
1/4 lbs. ground meat
3 tomatoes, peeled and chopped or 1 Tbls. tomato paste
2 cups water or broth
1 tsp. salt
1 tsp. mint
1 tsp. dill weed
moistened parchment paper to cover

 

Melt the butter or margarine in a heavy pan, over medium heat and saute the onions for about 5 minutes.
Add the ground meat and brown. Stir in the chopped tomatoes and cook for another 5-10 minutes. Add the cubed zucchini and mix gently. Lower the heat and cover. Cook for about 5 minutes more or until zucchini changes color.
Add the water or broth, 1 tsp. salt, 1 tsp. mint and stir. Cover mixture with the moistened parchment paper, cover pan and simmer for about 45 minutes, until zucchini is cooked. Sprinkle with dill weed before serving.

Click on Turkish Tastes for more great recipes!


Preparation Time: Serves:
Recipe Origin: Turkey
Submitted by:
Bev Tekben
New York
United States
This recipe has been viewed 5751 times.
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