Zucchini Moussaka
recipe

A delicious and hearty dish combining flavorful sauces with layered ingredients. This vegetarian version is a lighter alternative to traditional moussaka.
Preparation Time: 1 hour
Serving Size: 4-6 servings
Ingredients:
- 400 g ground meat (beef or lamb)
- 2 tbsp oil
- 2 dl milk
- 3 tbsp all-purpose flour
- 400 g tomatoes (fresh or canned)
- 1 dl tomato paste
- 2 zucchinis
- 150 g grated cheese
- Salt and pepper to taste
- Optional spices (e.g., oregano, thyme)
Instructions:
1. Heat the oil in a pan and brown the ground meat. Add chopped tomatoes and tomato paste, season with salt, pepper, and any additional spices. Let it simmer on low heat for about 10 minutes.
2. Prepare the béchamel sauce: Heat the milk in a saucepan. Gradually add the flour while stirring until the mixture thickens. Season with salt and pepper.
3. Wash the zucchinis thoroughly and slice them thinly.
4. In a baking dish, layer the zucchini slices, meat sauce, and béchamel sauce. Add grated cheese in between layers.
5. Continue layering until all ingredients are used, finishing with a layer of grated cheese on top.
6. Bake the moussaka at 200 °C (392 °F) for about 40 minutes, until the top is beautifully golden brown.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 3 g

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