Zucchini Moussaka

Photo: flickr user rayb777

Ingredients

4 tablespoons Olive oil, divided

6 mediums Zucchini, sliced lengthwise

6 tablespoons Butter, sweet, divided

1 lrg Onion, yellow, finely chopt

1 Garlic clove, minced

pound Lamb shoulder, lean & ground

teaspoon Oregano, dried, crumbled

1 teaspoon Salt

teaspoon Cinnamon, ground

teaspoon Nutmeg, ground

teaspoon Pepper, black

4 tablespoons Flour, all purpose

cup Milk

8 ounces Feta, crumbled & divided

1 Egg, lightly beaten

Preparation

In a heavy, 12 inch skillet heat 2 tablespoons of the oil over moderate heat for 1 minute. Saute the zucchini in batches until lightly browned on both sides, adding remaining oil as needed. With a slotted spatula transfer zucchini to a platter lined with paper towels. In the same skillet add 2 tablespoons of the butter over moderate heat. Add onion and garlic and saute, stirring for 1 minute. Add the lamb, oregano, salt, cinnamon, mutmeg and pepper. Cook uncovered, stirring occasion- ally, until the lamb is brown, about 7 minutes. Drain off fat. Heat<