3 Reviews

We really enjoyed this version of moussaka. Loved all of the ingredients in this dish -- the only change I made was to bake it in a casserole form. I will definitely be making this dish again. Served it with a side salad. Great meal tonight.

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DailyInspiration May 26, 2015

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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COOKGIRl July 28, 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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pammyowl July 22, 2013
Zucchini Moussaka