Zucchini Moussaka
Elevate your dinner table with this irresistible Zucchini Moussaka, a lighter take on the classic Greek dish that swaps eggplant for tender, roasted zucchini. Layers of caramelized zucchini, savory spiced ground beef or lamb, and a creamy, nutmeg-scented béchamel sauce create an indulgent yet wholesome meal perfect for any occasion. Enhanced with warm notes of cinnamon and oregano, this recipe seamlessly balances rich Mediterranean flavors with a refined presentation. Perfect for family dinners or entertaining guests, this zucchini moussaka is baked to golden perfection, offering a comforting, gluten-friendly alternative to traditional casseroles. Serve it with a crisp green salad and crusty bread for a complete Mediterranean feast!
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons extra virgin olive oil
- 1 pound ground beef or lamb
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 14-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 0.25 teaspoon ground nutmeg
- 0.5 cup parmesan cheese, grated
- 1 large egg yolk
- 2 tablespoons breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into 1/4-inch thick slices. Brush both sides lightly with 1 tablespoon of olive oil and arrange them on baking sheets lined with parchment paper. Bake for 15 minutes, flipping halfway through, until slightly softened and golden. Remove and set aside.
While the zucchini is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add garlic and cook for another minute.
Add the ground beef or lamb to the skillet, breaking it up with a spoon, and cook until browned, about 7-8 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Let simmer on low for 10 minutes. Remove from heat and set aside.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually add the milk while whisking continuously to avoid lumps. Cook for 5-7 minutes, stirring, until thickened. Stir in the nutmeg, parmesan cheese, and 1/2 teaspoon of salt. Remove from heat and quickly whisk in the egg yolk to create a smooth, glossy sauce.
Lightly grease a 9x13-inch baking dish and sprinkle the bottom with breadcrumbs to prevent sticking.
Assemble the moussaka: Start with a layer of zucchini slices, followed by half of the meat sauce. Repeat the layers, finishing with a final layer of zucchini.
Pour the béchamel sauce evenly over the top layer, spreading it with a spatula. Optional: sprinkle an extra tablespoon of parmesan cheese on top for a golden crust.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbling and golden.
Allow the moussaka to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 14150 mg | 615% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 101.4 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1454 mg | 112% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5155 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
