Zucchini moussaka recipe

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Sauteed zucchini, a hearty meat sauce, and a cheese dressing make this zucchini moussaka a delicious and healthy low carb dinner.

Moussaka is usually made with aubergines or a combination of aubergines and zucchini. Or at least I think so. To be honest, I am far from being a moussaka expert! And yes, I had to Google how to spell moussaka. I used only zucchini (plus some onions) as they are abundant at the moment. Instead of ground lamb, I used ground beef.

And to simplify things, instead of making a Béchamel sauce for the top, I used a mixture of cottage cheese, feta cheese and Parmesan cheese. Literally, just scoop the cottage cheese on top with a spoon and sprinkle with the feta and parmesan cheese and it only takes seconds.

School starts again on Monday, my daughter's 15th birthday is next Friday, and we've had a whirlwind of activity this week. I can barely keep track of the weeks, let alone the days, they are happening so fast. Wouldn't it be nice if life had a speed stick that you could slow down? Or speed up. Maybe even the other way around.

I usually count the days until my kids go back to school, but this summer I really enjoyed having them around. I could cry on Monday like I did when they went to kindergarten. Coming to terms with the fact that my baby only has one more year of school and my daughter only three, it is not easy.

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But anyway, during the summer we only fly around the seat of our pants, but I like that the back to school time is more structured and planned. Much of Sunday afternoon is spent planning meals for next week.

This zucchini moussaka is good to partially prepare beforehand. The sauce will only taste better if prepared in advance. If you sauté the zucchini and onions ahead of time and place them on a layer of paper towel in a covered container and refrigerate, the paper towel will help absorb some of the excess moisture from the zucchini and prevent the moussaka from becoming watery. . So all that's left to do is assemble and bake, which doesn't take long.

Zucchini Moussaka is an easy, delicious and healthy meal during the week. And if your garden still produces excess zucchini, try these recipes: Lasagna Zucchini Boats, Dark Chocolate Zucchini Muffins, and Chocolate Chip Zucchini Bread Pancakes.

Zucchini moussaka recipe

Preparation time: 30 minutes.

Cook time: 30 minutes.

Total time: 1 hour

Servings: 6

Calories: 291kcal

Author: Christin Mahrlig

Zucchini moussaka with ground beef sauce is an easy, delicious, and healthy low-carb dinner.

  • 4 small zucchini, cut into 1/4 inch slices
  • 1 large sweet onion, sliced
  • 2 tablespoons of vegetable oil
  • 1 pound lean ground beef
  • 2 garlic cloves, minced
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1/3 cup tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon of cinnamon
  • pinch of nutmeg
  • 1 cup of cottage cheese
  • 1 egg, lightly beaten
  • 1/4 cup feta cheese crumbles
  • 1/4 cup grated Parmesan cheese
  • Heat the oil in a frying pan. Once the pan is hot, add the zucchini and onion. You may have to do this in 2 batches because you don't want the pan to be too full. The zucchini pieces should lie flat so they brown well.

  • Once the zucchini is browned and the onions are softened, transfer them to a 2-quart shallow baking dish covered in cooking spray. Sprinkle a little salt and pepper over the zucchini and onion.

  • Add ground beef to skillet and cook until no longer pink, separating with spoon while cooking.

  • Add garlic, diced tomatoes, tomato puree, 1/2 teaspoon salt, 1/4 teaspoon pepper, cinnamon, and nutmeg. Simmer until thick, about 10 minutes. Pour into a baking dish.

  • Preheat the oven to 350 degrees.

  • Mix the ricotta and egg in a small bowl. Spoon over the ground beef mixture.

  • Sprinkle with feta cheese and Parmesan cheese.

  • Bake for about 30 minutes.

Calories: 291kcal


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