This savory Zucchini Moussaka reimagines the classic Greek dish by substituting potatoes with tender, sautéed zucchini slices for a lighter yet equally satisfying casserole. The base features a rich, aromatic meat sauce made with lean ground lamb, warm spices like cinnamon and nutmeg, and plenty of garlic and oregano. A velvety béchamel sauce, enriched with egg and feta cheese, blankets the layers, creating a golden, bubbling crust when baked. It offers a comforting balance of creamy texture and robust, earthy flavors. Perfect for a hearty weeknight dinner or a special family gathering, this dish brings Mediterranean warmth to your table without the heaviness of traditional eggplant or potato moussaka.
Zucchini Moussaka
Description
This savory Zucchini Moussaka reimagines the classic Greek dish by substituting potatoes with tender, sautéed zucchini slices for a lighter yet equally satisfying casserole. The base features a rich, aromatic meat sauce made with lean ground lamb, warm spices like cinnamon and nutmeg, and plenty of garlic and oregano. A velvety béchamel sauce, enriched with egg and feta cheese, blankets the layers, creating a golden, bubbling crust when baked. It offers a comforting balance of creamy texture and robust, earthy flavors. Perfect for a hearty weeknight dinner or a special family gathering, this dish brings Mediterranean warmth to your table without the heaviness of traditional eggplant or potato moussaka.Ingredients
Directions
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Heat 2 tablespoons of olive oil in a heavy 12-inch skillet over moderate heat for 1 minute.
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Sauté the zucchini slices in batches until lightly browned on both sides, adding the remaining oil as needed.
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Transfer the browned zucchini to a platter lined with paper towels to drain excess oil.
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In the same skillet, melt 2 tablespoons of butter over moderate heat.
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Add the chopped onion and minced garlic, sautéing and stirring for 1 minute until fragrant.
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Add the ground lamb, oregano, salt, cinnamon, nutmeg, and black pepper to the skillet.
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Cook uncovered, stirring occasionally, until the lamb is browned and cooked through, about 7 minutes.
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Drain any excess fat from the lamb mixture.
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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
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In a small heavy saucepan, melt the remaining 2 tablespoons of butter over medium-low heat.
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Whisk in the flour and cook, stirring constantly, for 2 minutes to form a roux.
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Gradually whisk in the milk and beaten egg, continuing to stir constantly until the sauce thickens smoothly, about 3 to 4 minutes.
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In a greased 13x9x2-inch baking dish, arrange half of the zucchini slices in an even layer.
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Spread the lamb mixture over the zucchini layer and sprinkle with half of the crumbled feta cheese.
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Top with the remaining zucchini slices and the rest of the feta cheese.
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Pour the prepared béchamel sauce evenly over all layers.
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Bake uncovered until the top is golden brown and the center is bubbling, about 50 minutes to 1 hour.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1366.3kcal
- % Daily Value *
- Total Fat 70.7g109%
- Saturated Fat 29.7g149%
- Cholesterol 215.3mg72%
- Sodium 5192.3mg217%
- Total Carbohydrate 25.3g9%
- Dietary Fiber 3.8g16%
- Sugars 8.8g
- Protein 49.7g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Let the moussaka rest for 10-15 minutes before slicing to allow the layers to set and make serving cleaner.
For a vegetarian version, substitute the lamb with a mixture of lentils, mushrooms, and walnuts seasoned with the same spices.
Ensure the béchamel sauce is not too thick before pouring; it should coat the back of a spoon but still flow easily.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in a 350ðF oven covered with foil.
