Zucchini Mussaka
Elevate your dinner menu with this rich and wholesome Zucchini Moussaka, a Mediterranean-inspired casserole that swaps traditional eggplant for tender, golden zucchini slices. Packed with a flavorful ground beef or lamb filling simmered with crushed tomatoes, warm cinnamon, and earthy oregano, this dish is crowned with a luxurious Parmesan-infused béchamel sauce. Perfectly baked to golden perfection, this low-carb twist on a classic moussaka offers layers of comforting goodness with every bite. Whether you’re hosting a family dinner or exploring savory Mediterranean recipes, this Zucchini Moussaka is a show-stopping option. Serve it alongside a crisp green salad or crusty bread for a complete meal to satisfy any crowd.
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Recipe Information
Ingredients
- 700 grams zucchini
- 450 grams ground beef or lamb
- 4 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 finely minced garlic cloves
- 400 grams crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoon cinnamon
- 1 teaspoon dried oregano
- 2 tablespoons, chopped fresh parsley
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 500 milliliters milk
- 0.25 teaspoon nutmeg
- 60 grams, grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 200°C (400°F).
Use a mandoline or sharp knife to slice the zucchini into thin rounds, about 3-4mm thick. Lightly salt the slices and set them aside for 10 minutes to draw out moisture. Pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. In batches, sauté the zucchini slices until lightly golden, about 2-3 minutes per side. Set them aside on a plate lined with paper towels.
In the same skillet, add another tablespoon of olive oil and sauté the chopped onions until softened, about 4-5 minutes. Add the minced garlic and cook for another minute.
Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a wooden spoon.
Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, parsley, salt, and black pepper. Simmer the mixture for 10-15 minutes, allowing the sauce to thicken slightly. Adjust seasoning to taste.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually add the milk to the roux, whisking continuously to avoid lumps. Cook the sauce for 5-7 minutes, until thickened. Add nutmeg, grated Parmesan cheese, salt, and pepper, and stir until smooth.
In a greased 9x13-inch (23x33cm) baking dish, assemble the moussaka. Start by layering half of the zucchini slices at the bottom. Spread half of the meat sauce evenly over the zucchini. Repeat with the remaining zucchini slices and meat sauce.
Pour the béchamel sauce evenly over the top layer, smoothing it with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Let the moussaka rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 10228 mg | 445% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 97.0 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1551 mg | 119% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5134 mg | 109% | |
*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.
