Zucchini Moussaka with Cinnamon-Spiced Lamb

By Sprig Originals ✓ · cooked up in Sprig

All the deep, cinnamon-scented comfort of a Sunday moussaka, built on planks of roasted zucchini instead of potato and crowned with a rich cream cheese and parmesan custard that browns into a golden lid. It slices cleanly after a rest and tastes even better the next day.

Ingredients

• 3 lb zucchini (about 4 large)
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 4 clove garlic, minced
• 1.5 lb ground lamb
• 2 tbsp tomato paste
• 3/4 cup canned crushed tomatoes
• 1 tsp dried oregano
• 3/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 bay leaf
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh flat-leaf parsley

• 6 oz cream cheese, softened
• 3/4 cup heavy cream
• 3 large eggs
• 1 cup finely grated parmesan
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Heat the oven to 425°F and line two rimmed baking sheets with parchment. Trim the zucchini and slice lengthwise into planks about 1/3 inch thick.
2. Arrange the planks in a single layer on the sheets, brush both sides with the 3 tablespoons olive oil, and sprinkle with 1 teaspoon salt. Roast 20 to 25 minutes, swapping the sheets between racks halfway, until the planks are floppy, lightly browned, and have given up most of their water. Set aside to cool and blot any pooled liquid with paper towels.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook 5 to 6 minutes until soft and translucent, then add the garlic and cook 30 seconds more.
4. Raise the heat to medium-high, add the ground lamb, and cook 8 to 10 minutes, breaking it into small crumbles, until no pink remains and the meat begins to brown in the fat.
5. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, oregano, cinnamon, allspice, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer over medium-low 12 to 15 minutes, until the sauce is thick and glossy with no watery pool at the edges. Discard the bay leaf and stir in the parsley. Taste and adjust salt.
6. Reduce the oven to 375°F. In a bowl, beat the cream cheese smooth with a whisk, then whisk in the heavy cream a little at a time until fully combined. Whisk in the eggs one at a time, followed by 3/4 cup of the parmesan, the nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
7. Layer a 9x13-inch baking dish: one third of the zucchini planks overlapping to cover the bottom, half the lamb, another third of the zucchini, the remaining lamb, then the last of the zucchini on top in a neat layer.
8. Pour the béchamel evenly over the top, nudging it into the corners with a spatula, and scatter on the remaining 1/4 cup parmesan.
9. Bake 35 to 40 minutes, until the top is set in the center and deeply golden in patches. If it needs more color, broil 1 to 2 minutes, watching closely.
10. Let the moussaka rest 20 minutes before cutting — this is what lets it hold clean squares. Serve warm.

Chef's tips

Nutrition (per serving, estimated)

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