Zeus & Co. Vegetarian Moussaka

READY IN: 2hrs
Recipe by lynnski LA

This recipe comes from a restaurant in Santa Barbara, CA. It's a versatile dish for vegetable lovers. You can substitute other vegetables for the ones listed.

Top Review by Dr. Jenny

Moussaka was a favorite of ours when I used to eat meat. Now that I'm not, this recipe does not disappoint as a very tasty alternative. The grilled veggies were really nice and I topped individual servings with pecorino romano for extra cheesiness. Thanks for an enjoyable dinner! Made for Sun and Spice 2013.

Ingredients Nutrition


  2. Brush potato, eggplant and zucchini slices with olive oil and grill until soft.
  3. Set aside.
  4. Saute onion in 2 tablespoons of olive oil until soft.
  5. Stir in garbanzo beans, tomato sauce,salt, pepper, cinnamon and nutmet to taste; and heat through.
  6. Preheat oven to 375 degrees F.
  7. Grease a 9 by 13-inch baking pan.
  8. Layer potatoes in prepared pan and sprinkle with bread crumbs.
  9. Spoon on a layer of tomato sauce.
  10. Add a layer of eggplant, then a layer of tomato sauce.
  11. Add a layer of zucchini slices, then remaining tomato sauce.
  12. Spread top with Bechamel Sauce.
  13. Sprinkle with Parmesan.
  14. Bake until top is firm and lightly browned,.
  15. about 1 hour. serve hot.
  16. Bechamel Sauce:.
  17. Mix flour with cinnamon and nutmeg to taste.
  18. Melt butter in saucepan.
  19. Stir in flour mixture and cook 2 to 3 minutes.
  20. Add milk and cook stirring, until thickened.
  21. Stir in cheese and keep warm until ready to use.

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