Best Zucchini Moussaka Recipes
ZUCCHINI MOUSSAKA
I found this recipe in a cookbook I picked up at a thrift shop for ten cents. It's called "Food Writers Favorites-Quick & Easy Entrees." I made a few small changes and it came out great, plus it was a cinch to make. Next time I'll try it with ground turkey or chicken instead of the lamb, which was harder to find, more expensive, and definitely higher in fat.
Provided by windhorse23
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet. Add zucchini and onion. Sauté about 3-5 minutes, until the onion is softening. Remove from pan and put in 2 1/2 quart baking dish. Set aside.
- In the same skillet brown the lamb, breaking up large chunks. Drain off grease.
- In small bowl combine tomato sauce, garlic, salt and cinnamon. Add to skillet, Mix well and simmer the mixture a few minutes (about 5.).
- Spread meat mixture over the zucchini. Sprinkle feta cheese and Parmesan evenly over top, covering meat completely. Bake at 350 degrees for 30 minutes.
ZUCCHINI MOUSSAKA WITH YOGURT
This is my dad's version of moussaka. With zuchini instead of eggplant and without any cheese or cream, just with tomato sauce. You can add parmesan to taste to the sauce, though, or, if you want to be dairy free, some nutritional yeast (that's what I sometimes do). I never measure the amounts, just put together tomatoes, zucchini, potatoes and ground beef, so the amounts are an educated guess. I'm sure this can be done in a crock pot or in the oven, too, but we always make it on stove top.
Provided by Mia in Germany
Categories One Dish Meal
Time 1h30m
Yield 1 moussaka, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Finely mince the garlic cloves and shallot. Fry the ground beef with the minced garlic and shallot until nicely browned, season with salt and pepper to taste.
- Set aside.
- Peel and slice the potatoes, about 1/4 inch thick.
- Slice the tomatoes and zucchini likewise.
- Combine canned tomatoes, beef stock, 1 tablespoon Italian seasoning and 1/2 tablespoon pepper.
- Cover the ground of a large pot with the olive oil, then layer it with the sliced tomatoes.
- Sprinkle some Italian seasoning, salt and pepper on the tomatoes.
- Place a layer of sliced potatoes on the tomato layer, season the same way.
- Place a layer of sliced zucchini on the potato layer, season like the tomatoes and potatoes.
- Cover with the browned ground beef as last layer, then pour prepared tomato sauce over it.
- You can now sprinkle some parmesan on top. If you use nutritional yeast, I'd recommend to mix it into the tomato sauce. Parmesan mixed into the sauce is another option to play with.
- Bring the moussaka to a gentle boil, cover and let simmer on low heat for about 1 hour.
- Serve with plain yoghurt if desired.
Nutrition Facts : Calories 1190.9, Fat 88.6, SaturatedFat 34.7, Cholesterol 112.4, Sodium 187.2, Carbohydrate 81.5, Fiber 13.1, Sugar 13.1, Protein 21.3
ZUCCHINI MOUSSAKA
Mousaka is one of my favorite Greek dishes and this is a great twist to the traditional recipe. Cinnamon and nutmeg are authentic to Greek Mousaka, please don't omit it. My family loves this meal, it's so easy and makes a lovely presentation! The smells are divine! Serve with a great bread and a simple garden salad. I don't know who to give credit for this recipe, it's been so long ago.
Provided by By The Lake
Categories Short Grain Rice
Time 40m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Lightly butter a 2 quart baking dish. Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat, and simmer 10 minutes or until crisp tender. Remove to paper towels to drain.
- Filling: Wipe skillet clean. Add ground beef, onion and garlic. Cook, breaking up meat with a wooden spoon, until no longer pink. Stir in cinnamon, oregano, and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat.
- Topping: Melt butter in a 2 quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg.
- Heat oven to 350 Fahrenheit. To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese. Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden.
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