Zucchini Moussaka recipe

Not a fan of eggplant? Then this is the Moussaka recipe for you. Mild-flavored zucchini acts as the vegetable base in this delicious, kid-friendly casserole.

Ingredients:

2 tablespoons olive oil
1 pound ground lamb
1 cup diced onion
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon dried oregano
¼ teaspoon black pepper
1 (28-ounce) can diced tomatoes, in juice
1 tablespoon tomato paste
1 cup chopped fresh parsley
2 cups plain yogurt
½ cup grated Parmesan cheese
1 egg
2 medium zucchini, cut lengthwise into ¼-inch slices

Directions:

1) Preheat oven to 400°F. Lightly grease an 8-by-8-inch baking dish.

2) Heat oil in a large skillet over medium; add lamb and cook until browned, about 5 minutes, stirring occasionally. Remove from skillet; set aside.

3) Add onion and cook until softened, about 5 minutes, stirring occasionally. Add garlic, salt, cinnamon, oregano, and pepper; cook until fragrant, stirring, about 2 minutes.

4) Add reserved lamb, tomatoes, tomato paste, and parsley to skillet; stir well. Bring to a boil over high heat; reduce to a simmer and cook, covered, 15 minutes.

5) Meanwhile, in a medium bowl whisk together yogurt, cheese, and egg; set aside.

6) Prepare the Moussaka: Arrange a layer of eggplant along the bottom of the baking dish. Spoon half the lamb sauce over the eggplant. Repeat with an additional layer of eggplant and sauce; top with a final layer of eggplant. Pour reserved sauce over the dish.

7) Bake until golden and bubbly, about 30 minutes. Remove from oven, cool slightly, and serve.

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Published by Starsol