Zucchini Moussaka with Yogurt
photo by pammyowl
- Ready In:
- 1hr 30mins
- Finely mince the garlic cloves and shallot. Fry the ground beef with the minced garlic and shallot until nicely browned, season with salt and pepper to taste.
- Set aside.
- Peel and slice the potatoes, about 1/4 inch thick.
- Slice the tomatoes and zucchini likewise.
- Combine canned tomatoes, beef stock, 1 tablespoon Italian seasoning and 1/2 tablespoon pepper.
- Cover the ground of a large pot with the olive oil, then layer it with the sliced tomatoes.
- Sprinkle some Italian seasoning, salt and pepper on the tomatoes.
- Place a layer of sliced potatoes on the tomato layer, season the same way.
- Place a layer of sliced zucchini on the potato layer, season like the tomatoes and potatoes.
- Cover with the browned ground beef as last layer, then pour prepared tomato sauce over it.
- You can now sprinkle some parmesan on top. If you use nutritional yeast, I'd recommend to mix it into the tomato sauce. Parmesan mixed into the sauce is another option to play with.
- Bring the moussaka to a gentle boil, cover and let simmer on low heat for about 1 hour.
- Serve with plain yoghurt if desired.
Questions & Replies
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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.
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