Zucchini Mousaka

Yesterdays Storm was a call for major comfort food.  Also my husband was home so I had someone to take lots of photos while I cooked. 
There are four layers in my version of Mousaka. Meat, Rice, Cream cheese sauce and the Zucchini and vegetables.

Rice: Melt 2 tbsp butter in saucepan. Saute 1 minced clove garlic; when softened add 1 cup BASAMATI (nothing else really will do) and stir till well coated with the butter and garlic. Turn up heat and add two cups chicken broth. (1 can plus 1 can water will do). Bring to a boil and then cover and turn to simmer for ten to 15 minutes; fluffing when the liquid is absorbed. Remove from heat.

Meat: Slowly brown 1 lb lean ground beef over low heat. While still pink add 1/4 tsp nutmeg, 1 minced clove garlic and 1/2 finely chopped white onion. Continue to brown, draining when done.


Zucchini and Vegetables: In a separate skillet heat 2 tbsp olive oil. Saute 1 clove minced garlic and 1 sliced zucchini. Add 1 tbsp fresh basil pesto sauce and 1 tbsp sundried olives in oil. Add salt and fresh pepper to taste. Add 1 red and 1 yellow pepper sliced in rings. Continue to saute until vegetables are slightly softened. Put aside.

Cream Cheese Sauce: In a bowl whisk 3 eggs, 1/4 cup flour and 1 cup of whipping cream at room temp. Pour mixture into a saucepan in which 2 tbsp of butter has been melted. Bring to a light boil ...turn down heat. Add about 4 tbsp goat cheese. Keep on a very low heat until used in the layers.

In a casserole dish layer the rice, 1/2 the vegetables, and then meat, remaining vegetables and then top with the cream sauce. Sprinkle nutmeg on top and pop in 350 oven for 35 minutes.
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