Cut in half and then slice each half lengthways into 4 or 5 pieces.
Place in a colander and sprinkle with salt. Leave for approximately 20 minutes.
Drain and dry in a clean teatowel.
Sprinkle a generous quantity of paprika on a plate.
Dip both sides of the courgette pieces into the paprika.
Heat the oil in a pan.
Fry the zucchini on both sides until just starting to brown.
Put to one side.
For the Moussaka Lamb Sauce.
Gently fry the onion and garlic until soft but not browned (approximately 10 minutes).
Brown the lamb.
Stir in all the herbs and spices then add in the tomato (or stock if you are replacing to avoid nightshades).
Leave to cook whilst you make the white sauce.
For the Moussaka White Sauce.
Heat the coconut oil in a pan then stir in the coconut flour, cook for a minute or two. (Be careful, it's very hot - I used a whisk to do this and ended up burning my neck and chest. Thank goodness for a healthy aloe vera plant on my kitchen windowsill!).
Whisk in the coconut milk.
Stir continuously, but gently, until the roux starts to thicken. This will take longer than you think, so be patient.
Remove from the heat.
Mix the arrowroot powder with a small quantity of cold water.
Stir into the roux.
Leave to cool for 10 - 15 minutes before whisking in the egg yolks, egg, smoked paprika, salt and pepper.
Putting the Moussaka Recipe Together.
Preheat the oven to 180° C/350° F/gas mark 4.
Place a layer of the meat sauce on the bottom of a large, oblong baking dish.
Cover the lamb with a layer of courgette/zucchini.
Pour over a thin layer of the white sauce.
Repeat the process, ending with a thick layer of white sauce.
Bake for 30 - 40 minutes until the white sauce is set and has some lovely caramelised patches across the surface.
Serve with a big salad and green vegetables of your choice.