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    You are in: Home / Recipes / Zucchini Moussaka Recipe
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    Zucchini Moussaka

    Average Rating:

    2 Total Reviews

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    • on July 28, 2013

      Made as written except for "Greekifying" the ingredients: lamb for beef, Greek seasoning for Italian and added some myzithra and feta. Used Nancy's whole milk plain yogurt for garnish followed with fresh basil, too! Zucchini (and plenty of it) from our CSA box. Glad to find good recipes for using most of the zucchini. Made for Ramadan Tag July/2013.

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    • on July 22, 2013

      I pretty much did what you said you do in the intro, kind of by guess and by golly! I had four tiny zucchini, so I halved the recipe, used two small potatoes, 1 1/2 tomatoes, 8 oz. beef, etc. Baked it in a covered casserole at 350 for 11/2 hours. I think your way is easier, when I have more zucchini I will do it that way. However, the taste was great! Thanks for sharing, made for Ramadan 2013

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    Nutritional Facts for Zucchini Moussaka

    Serving Size: 1 (614 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1190.9
    Calories from Fat 797
    Total Fat 88.5 g
    Saturated Fat 34.6 g
    Cholesterol 112.3 mg
    Sodium 187.2 mg
    Total Carbohydrate 81.4 g
    Dietary Fiber 13.1 g
    Sugars 13.1 g
    Protein 21.3 g

    The following items or measurements are not included:

    italian seasoning


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