Light Moussaka with Zucchini

Moussaka is a popular Mediterranean layered dish made from layers of eggplant, potatoes, and ground meat, all bound together by a golden brown layer of béchamel sauce. For a change, instead of potatoes and eggplant, use zucchini, and replace the thick and hearty béchamel with a yogurt-based sauce. Trust us, the dish is absolutely delicious, and we are sure it will frequently appear on your summer menu.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 110 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Meat sauce

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 500 g Meat, pork, ground

  • 2 pod Garlic, fresh

  • 1 teaspoon Spices, oregano, dried

  • 2 spoons Tomato, concentrate

  • 1 can Tomato, pieces - can

  • 1 piece Spices, bay (leaves)

  • pieces Salt, table

  • pieces Oil, olive

  • 1 handful Breadcrumbs, dried

  • pieces Small pumpkins

  • 250 g Yogurt, plain, from whole milk

  • 2 piece Egg, fresh

  • pieces Salt, table

  • 200 g Cheese, mozzarella

Steps

  1. Peel the onion and garlic, then finely chop them separately. Place a deep pan on the stove, heat it well, and grease it with two tablespoons of oil. Add the chopped onion and sauté it over moderate heat, stirring until it becomes translucent.

  2. Add the ground meat to the pan. Cook it together with the onion until it breaks into small pieces and turns lightly brown. Add the tomato, tomato paste, bay leaf, chopped garlic, and spices. Mix well to deglaze the pan, scraping up any caramelized bits that formed during cooking. Cover the pan and let the sauce simmer over moderate heat for 45-60 minutes. Stir occasionally, and add a little liquid (water, red wine, etc.) if needed.

  3. Meanwhile, clean the zucchini, wash them, and slice them into rounds about one centimeter thick. Take a new pan, heat it well, and lightly grease it with oil. Quickly sauté the zucchini slices (just enough to lightly brown them on both sides). Lightly salt the sautéed zucchini.

  4. Preheat the oven to 180 degrees Celsius. Lightly grease a deep baking dish with oil, then sprinkle a few breadcrumbs on the bottom (this will help absorb excess liquid). Arrange half of the sautéed zucchini slices on the bottom. The slices can overlap slightly. Cover the zucchini with the meat sauce. Arrange the remaining zucchini slices on top.

  5. In a bowl, mix Greek yogurt and eggs to make a topping, lightly season it with salt and pepper, and pour it over the layered dish. Place the baking dish in the preheated oven for 30 minutes.

  6. After 30 minutes of baking, sprinkle grated or thinly sliced mozzarella over the moussaka. Bake for another 15-20 minutes until a golden brown crust forms on top.

  7. Let the baked moussaka rest for 20 to 30 minutes before serving to allow it to cool slightly and settle. Serve with a side salad.

Nutrition Information (Per 100g)

  • Calories: 166.44 kcal
  • Fat: 10.96 g
    • Saturated Fat: 4.15 g
  • Carbohydrates: 5.88 g
    • Sugars: 1.33 g
  • Protein: 9.23 g
  • Fiber: 0.52 g