Zucchini Mussaka

Ingredients

• 2 12 lbs zucchini
• cut in 1 1/2 inch rounds or cubes
• 5 tablespoons butter or 5 tablespoons margarine
• 3 onions
• chopped
• 4 ounces ground beef
• 3 tomatoes
• peeled and chopped or 1 tablespoon tomato paste
• 2 cups broth
• 1 teaspoon salt
• 1 teaspoon mint
• 1 teaspoon dill weed

Instructions

1. Also need moistened parchment paper to cover.
2. In a heavy pan over medium heat, melt the butter or margarine and saute the onions for about 5 minutes.
3. Add the ground meat and brown.
4. Stir in the chopped tomatoes and cook for another 5-10 minutes.
5. Add the cubed zucchini and mix gently.
6. Lower the heat and cover.
7. Cook for about 5 minutes more or until zucchini changes color.
8. Add the broth, 1 teaspoons salt, 1 teaspoons mint and stir.
9. Cover mixture with the moistened parchment paper, cover pan and simmer for about 45 minutes, until zucchini is cooked.
10. Sprinkle with dill weed before serving.