Mighty Good Moussaka

Ingredients

• 6 medium zucchini
• vegetable oil cooking spray
• 6 tablespoons olive oil
• 1 large onion, chopped finely
• 4 garlic cloves, minced
• 1 lb lean ground beef

• 1 (8 ounce) can tomato sauce
• 1 large ripe tomato, cut into pieces
• 1 banana pepper or jalapeno pepper
• 1 bay leaf
• 1/4 teaspoon beau monde seasoning
• 1 tablespoon honey
• pepper
• 1/4 teaspoon oregano (dried)
• 10 fresh mushrooms, sliced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 cup 2% fat cottage cheese
• 1/4 cup marsala wine
• 1/4 cup fresh grated parmesan cheese or romano cheese (use imported)
• 2 tablespoons fresh parsley, chopped or 2 teaspoon dried parsley

Directions

1. 1

   Peel the zucchini and slice into 1/2-inch rounds.

2. 2

   Heat a skillet and spray with the veggie oil.

3. 3

   Quickly brown the zucchini slices on both sides, spray with oil as necessary Arrange half the zucchini slices in an oiled 9x12x2-inch baking dish.

4. 4

   Heat the olive oil in the same skillet and sauté the onion and garlic until translucent. Add meat, stir to break up any lumps, and cook for about 5 minutes.

5. 5

   In a saucepan heat the tomato sauce, tomato pieces, bay leaf, beau monde, honey, oregano, chili pepper and black pepper. Simmer gently for 10 minutes.

6. 6

   Meanwhile, in a separate pan, heat a little oil and brown the mushrooms, then add them to the meat and mix well.

7. 7

   Pour all of the meat mixture over the zucchini slices. Top with cinnamon, allspice and cottage cheese. Cover with remaining zucchini slices, then the tomato sauce and wine.

8. 8

   Sprinkle with the cheese and bake for 1 hour in a 350°F oven.

9. 9

   Remove from oven, sprinkle with the parsley, serve.