Best 3 Zucchini Moussaka Recipes

Zucchini moussaka is a delicious and healthy dish that is perfect for a summer meal. It is a vegetarian dish that is made with zucchini, eggplant, potatoes, and tomatoes. It is also flavored with spices and herbs, such as oregano, basil, and thyme. It is a hearty and satisfying dish that is sure to please everyone at the table. Zucchini moussaka can be served as a main course or as a side dish. It is also a great dish to make ahead of time and reheat later.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI MOUSSAKA WITH YOGURT

Zucchini Moussaka with Yogurt image

This is my dad's version of moussaka. With zuchini instead of eggplant and without any cheese or cream, just with tomato sauce. You can add parmesan to taste to the sauce, though, or, if you want to be dairy free, some nutritional yeast (that's what I sometimes do). I never measure the amounts, just put together tomatoes, zucchini, potatoes and ground beef, so the amounts are an educated guess. I'm sure this can be done in a crock pot or in the oven, too, but we always make it on stove top.

Provided by Mia in Germany

Categories One Dish Meal

Time 1h30m

Yield 1 moussaka, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb beef, ground
4 large potatoes
4 large tomatoes
2 -4 medium zucchini
1 lb tomatoes, canned
1/2 cup beef stock
2 tablespoons olive oil
2 tablespoons italian seasoning
2 garlic cloves
1 shallot
1 tablespoon black pepper
salt, to taste
pepper, to taste

Steps:

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.

Nutrition Facts : Calories 1190.9, Fat 88.6, SaturatedFat 34.7, Cholesterol 112.4, Sodium 187.2, Carbohydrate 81.5, Fiber 13.1, Sugar 13.1, Protein 21.3

ZUCCHINI MOUSSAKA

Zucchini Moussaka image

I found this recipe in a cookbook I picked up at a thrift shop for ten cents. It's called "Food Writers Favorites-Quick & Easy Entrees." I made a few small changes and it came out great, plus it was a cinch to make. Next time I'll try it with ground turkey or chicken instead of the lamb, which was harder to find, more expensive, and definitely higher in fat.

Provided by windhorse23

Categories Lamb/Sheep

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
4 small zucchini, unpeeled, sliced 1/4 inch thick (or substitute eggplant, also unpeeled)
1 large onion, cut in half and sliced
1 1/4 lbs ground lamb
1 (8 ounce) can tomato sauce
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup feta cheese, broken up with fork
1/2 cup parmesan cheese, grated (or 1/2 cup romano cheese)

Steps:

Heat oil in large skillet. Add zucchini and onion. Sauté about 3-5 minutes, until the onion is softening. Remove from pan and put in 2 1/2 quart baking dish. Set aside.
In the same skillet brown the lamb, breaking up large chunks. Drain off grease.
In small bowl combine tomato sauce, garlic, salt and cinnamon. Add to skillet, Mix well and simmer the mixture a few minutes (about 5.).
Spread meat mixture over the zucchini. Sprinkle feta cheese and Parmesan evenly over top, covering meat completely. Bake at 350 degrees for 30 minutes.

ZUCCHINI MOUSSAKA

Zucchini Moussaka image

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

Ingredients

4 -5 medium zucchini or 1 1/2 lbs medium zucchini, cut lengthwise in 1/3 inch thick slices
1/2 lb lean ground beef or 1/2 lb ground lamb
1 cup chopped onion
2 teaspoons minced garlic
ground cinnamon
dried oregano
salt
1 (14 ounce) can chicken broth
2/3 cup uncooked white rice
0.5 (10 ounce) box frozen chopped spinach
1 (8 ounce) can tomato sauce
2 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
2 large eggs, beaten
1/4 teaspoon salt
1 pinch ground nutmeg
1/4 cup grated parmesan cheese

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.

Tips:

Choose firm zucchini: Look for zucchini that is firm and has a deep green color.
Slice the zucchini evenly: This will help them cook evenly.
Use a large skillet: This will give the zucchini plenty of room to brown.
Don't overcrowd the skillet: If you overcrowd the skillet, the zucchini will not brown properly.
Season the zucchini well: Salt, pepper, and garlic powder are all good choices.
Cook the zucchini until it is tender: This will take about 5-7 minutes per side.
Make the béchamel sauce ahead of time: This will save you time when you are assembling the moussaka.
Use a deep baking dish: This will prevent the moussaka from overflowing.
Layer the moussaka carefully: Make sure that the zucchini slices are evenly distributed and that the béchamel sauce is evenly spread.
Bake the moussaka until it is golden brown: This will take about 30-35 minutes.
Let the moussaka cool slightly before serving: This will make it easier to slice and serve.

Conclusion:

Zucchini moussaka is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up fresh zucchini and it is also a good source of vitamins and minerals. With its creamy béchamel sauce, tender zucchini, and flavorful ground beef, this dish is sure to please everyone at your table.

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