ZUCCHINI MOUSSAKA WITH YOGURT
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
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
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clive khoza
[email protected]Meh.
asma akter
[email protected]This was my first time making moussaka and it turned out great! The instructions were easy to follow and the dish was delicious.
Aael
[email protected]Overall, I thought this zucchini moussaka was a solid recipe. It was easy to make and the flavors were good. I would definitely recommend it to others.
Lily Timbrell
[email protected]This dish was a bit too time-consuming for me. I think I'll look for a simpler recipe next time.
empress fun page
[email protected]I'm not a big fan of yogurt, but I really enjoyed the yogurt sauce in this recipe. It was the perfect complement to the zucchini and eggplant.
Tayyab Afridi
[email protected]This recipe was easy to follow and the results were delicious! I especially loved the crispy top layer.
Texas Toothpick
[email protected]The zucchini moussaka was good, but it wasn't as flavorful as I had hoped. I think I'll try a different recipe next time.
Manish Manisha
[email protected]This dish was a little too bland for my taste. I think it could have used more spices.
Murtala Muhammed
[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.
Diane Dlugopolski
[email protected]This recipe is a keeper! It's easy to follow and the results are incredible. I highly recommend it.
Priti Mohonto
[email protected]I'm not a huge fan of zucchini, but this dish changed my mind. The zucchini was cooked perfectly and the flavors were amazing.
Abo Alisayed
[email protected]This zucchini moussaka was absolutely delicious! The flavors were spot-on and the texture was perfect. I will definitely be making this again and again.