ZUCCHINI MOUSSAKA
Mousaka is one of my favorite Greek dishes and this is a great twist to the traditional recipe. Cinnamon and nutmeg are authentic to Greek Mousaka, please don't omit it. My family loves this meal, it's so easy and makes a lovely presentation! The smells are divine! Serve with a great bread and a simple garden salad. I don't know who to give credit for this recipe, it's been so long ago.
Provided by By The Lake
Categories Short Grain Rice
Time 40m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Lightly butter a 2 quart baking dish. Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat, and simmer 10 minutes or until crisp tender. Remove to paper towels to drain.
- Filling: Wipe skillet clean. Add ground beef, onion and garlic. Cook, breaking up meat with a wooden spoon, until no longer pink. Stir in cinnamon, oregano, and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat.
- Topping: Melt butter in a 2 quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg.
- Heat oven to 350 Fahrenheit. To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese. Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden.
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Pipon Chandro
[email protected]I'm not a big fan of zucchini, but I really enjoyed this moussaka. The zucchini was cooked perfectly and the sauce was flavorful. I would definitely make this again!
Dhallywood Shooting
[email protected]This moussaka was a delicious and healthy way to use up some of my garden zucchini. The zucchini and eggplant were cooked perfectly and the sauce was flavorful. I especially liked the addition of the zucchini noodles, which added a nice touch of text
Sundar Kumar Yadav
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. The zucchini and eggplant are always cooked perfectly and the sauce is always flavorful. I highly recommend it!
Dad Mom
[email protected]This moussaka was amazing! The zucchini was cooked perfectly and the eggplant was so tender. The sauce was rich and flavorful and the cheese topping was perfectly golden and crispy. I will definitely be making this again!
Godswill Odogwu
[email protected]I tried this recipe and it was just okay. The flavors were a bit too strong for my taste and the texture was a bit too soft. I think I'll stick to my old moussaka recipe.
Leonard Hoover
[email protected]This moussaka was a bit of a disappointment. The zucchini was mushy and the eggplant was undercooked. The sauce was also bland. I wouldn't recommend this recipe.
Motshabi Alina
[email protected]I've made this moussaka several times now and it's always a hit. It's a great way to use up zucchini and it's always a crowd-pleaser. I highly recommend it!
M Ramzan Arain
[email protected]This recipe was easy to follow and the moussaka turned out great! The zucchini and eggplant were cooked perfectly and the sauce was flavorful. I especially liked the addition of the zucchini noodles, which added a nice touch of texture and flavor.
Benadette Kamau
[email protected]I'm always looking for new and exciting ways to cook zucchini, and this moussaka was a great find. The combination of zucchini, eggplant, and potatoes was delicious, and the sauce was flavorful and rich. I would definitely recommend this recipe to an
Dr. Miles K Lewis
[email protected]I made this moussaka last night and it was a hit! My family loved it. The flavors were amazing and the texture was perfect. I will definitely be making it again.
Muzammil Ansari
[email protected]This zucchini moussaka was a delicious and healthy twist on the classic dish. The zucchini provided a light and fresh flavor, while the eggplant and potatoes added a hearty and satisfying texture. The sauce was rich and flavorful, and the cheese topp