Zucchini Mussaka

Elevate your dinner menu with this rich and wholesome Zucchini Moussaka, a Mediterranean-inspired casserole that swaps traditional eggplant for tender, golden zucchini slices. Packed with a flavorful ground beef or lamb filling simmered with crushed tomatoes, warm cinnamon, and earthy oregano, this dish is crowned with a luxurious Parmesan-infused béchamel sauce. Perfectly baked to golden perfection, this low-carb twist on a classic moussaka offers layers of comforting goodness with every bite. Whether you’re hosting a family dinner or exploring savory Mediterranean recipes, this Zucchini Moussaka is a show-stopping option. Serve it alongside a crisp green salad or crusty bread for a complete meal to satisfy any crowd.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 700 grams zucchini
• 450 grams ground beef or lamb
• 4 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 finely minced garlic cloves
• 400 grams crushed tomatoes
• 2 tablespoons tomato paste
• 0.5 teaspoon cinnamon
• 1 teaspoon dried oregano
• 2 tablespoons, chopped fresh parsley
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 500 milliliters milk
• 0.25 teaspoon nutmeg
• 60 grams, grated Parmesan cheese
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Use a mandoline or sharp knife to slice the zucchini into thin rounds, about 3-4mm thick. Lightly salt the slices and set them aside for 10 minutes to draw out moisture. Pat them dry with a paper towel.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. In batches, sauté the zucchini slices until lightly golden, about 2-3 minutes per side. Set them aside on a plate lined with paper towels.

Step 4

In the same skillet, add another tablespoon of olive oil and sauté the chopped onions until softened, about 4-5 minutes. Add the minced garlic and cook for another minute.

Step 5

Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a wooden spoon.

Step 6

Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, parsley, salt, and black pepper. Simmer the mixture for 10-15 minutes, allowing the sauce to thicken slightly. Adjust seasoning to taste.

Step 7

To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.

Step 8

Gradually add the milk to the roux, whisking continuously to avoid lumps. Cook the sauce for 5-7 minutes, until thickened. Add nutmeg, grated Parmesan cheese, salt, and pepper, and stir until smooth.

Step 9

In a greased 9x13-inch (23x33cm) baking dish, assemble the moussaka. Start by layering half of the zucchini slices at the bottom. Spread half of the meat sauce evenly over the zucchini. Repeat with the remaining zucchini slices and meat sauce.

Step 10

Pour the béchamel sauce evenly over the top layer, smoothing it with a spatula.

Step 11

Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Let the moussaka rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	2456.6 grams (2456.6g)

Amount per serving	% Daily Value*
Calories	2979

Total Fat 212.60g	273%
Saturated Fat 81.80g	409%
Polyunsaturated Fat 7.20g
Cholesterol 559mg	186%
Sodium 10228mg	445%
Total Carbohydrate 142.90g	52%
Dietary Fiber 16.90g	60%
Total Sugars 97.00g
Protein 130.60g	261%

Vitamin D 234IU	1168%
Calcium 1551mg	119%
Iron 21mg	116%
Potassium 5134mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 17.4%

Carbs: 19.0%