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Zucchini Moussaka

Zucchini Moussaka recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1366
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
  • Olive oil; divided
  • Zucchini; sliced lengthwise
  • Butter, sweet; divided
  • Onion, yellow; finely chopped
  • Garlic; minced
  • Lamb shoulder, lean & ground
  • Oregano, dried, crumbled
  • Salt
  • Cinnamon, ground
  • Nutmeg, ground
  • Pepper, black
  • Flour, all purpose
  • Milk
  • Feta; crumbled & divided
  • Egg; lightly beaten
Directions
  1. 1
    Heat 2 tablespoons of olive oil in a heavy 12-inch skillet over moderate heat for 1 minute.
  2. 2
    Sauté the zucchini slices in batches until lightly browned on both sides, adding the remaining oil as needed.
  3. 3
    Transfer the browned zucchini to a platter lined with paper towels to drain excess oil.
  4. 4
    In the same skillet, melt 2 tablespoons of butter over moderate heat.
  5. 5
    Add the chopped onion and minced garlic, sautéing and stirring for 1 minute until fragrant.
  6. 6
    Add the ground lamb, oregano, salt, cinnamon, nutmeg, and black pepper to the skillet.
  7. 7
    Cook uncovered, stirring occasionally, until the lamb is browned and cooked through, about 7 minutes.
  8. 8
    Drain any excess fat from the lamb mixture.
  9. 9
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  10. 10
    In a small heavy saucepan, melt the remaining 2 tablespoons of butter over medium-low heat.
  11. 11
    Whisk in the flour and cook, stirring constantly, for 2 minutes to form a roux.
  12. 12
    Gradually whisk in the milk and beaten egg, continuing to stir constantly until the sauce thickens smoothly, about 3 to 4 minutes.
  13. 13
    In a greased 13x9x2-inch baking dish, arrange half of the zucchini slices in an even layer.
  14. 14
    Spread the lamb mixture over the zucchini layer and sprinkle with half of the crumbled feta cheese.
  15. 15
    Top with the remaining zucchini slices and the rest of the feta cheese.
  16. 16
    Pour the prepared béchamel sauce evenly over all layers.
  17. 17
    Bake uncovered until the top is golden brown and the center is bubbling, about 50 minutes to 1 hour.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1366kcal
% Daily Value *
Total Fat 71g110%
Saturated Fat 30g150%
Cholesterol 215mg72%
Sodium 5192mg217%
Total Carbohydrate 25g9%
Dietary Fiber 4g16%
Sugars 9g
Protein 50g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/zucchini-moussaka/