Zucchini Moussaka With Yogurt Recipes

VEGETARIAN MOUSSAKA

Vegetarian Moussaka image

This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.

Provided by Anne Buchanan

Categories World Cuisine Recipes European Greek

Time 2h

Yield 7

Number Of Ingredients 20

Ingredients

1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
½ (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 ½ tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
¼ cup grated Parmesan cheese

Steps:

Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
Cover and bake in preheated oven for 25 minutes.
Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.5 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 425.7 mg, Sugar 9.3 g

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 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

LENTIL AND EGGPLANT MOUSSAKA

Lentil and Eggplant Moussaka image

Enjoy a Mediterranean-inspired dish from my book The Lenten Cookbook (Sophia Institute Press 2021), co-authored by Scott Hahn.

Provided by chefdavidgeisser

Categories Eggplant Recipes

Time 1h50m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ pounds eggplant, cut into 1/4-inch slices
1 pound tomatoes, stems removed
2 tablespoons olive oil
2 medium onions, minced
3 cloves garlic, minced
½ cup beluga lentils
2 tablespoons tomato paste
1 ½ cups vegetable broth
1 ½ pounds zucchini, chopped
1 tablespoon dried savory
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¾ cup crumbled feta cheese
1 ¼ cups plain Greek yogurt
4 large eggs
sea salt and freshly ground black pepper to taste

Steps:

Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
Bake in the center of the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.1 g, Cholesterol 225.1 mg, Fat 25.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 10.1 g, Sodium 636.5 mg, Sugar 18.9 g

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