Zucchini Moussaka Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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.

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

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

MOUSSAKA



Moussaka image

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Provided by PEGGY AYSCUE

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 8

Number Of Ingredients 23

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

Steps:

  • Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
  • In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  • To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  • Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  • Bake for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g

More about "zucchini moussaka recipes"

EASY GREEK ZUCCHINI MOUSSAKA RECIPE | HEALTHY FITNESS …
easy-greek-zucchini-moussaka-recipe-healthy-fitness image
2020-01-10 2 Large Zucchini (about 1.5 pounds), cut into 1/2-inch slices ¼ Cup Ground Parmesan Cheese Freshly chopped herbs of choice Instructions …
From healthyfitnessmeals.com
4.8/5 (10)
Calories 325 per serving
Category Main Course
  • Heat oil in a large pan or skillet over medium heat. Add onions and sauté until translucent and soft, about 3-4 minutes. Stir in garlic and cook for an additional minute.
  • Add the meat and continue to cook until no longer pink, breaking it with a wooden spoon as it cooks.
  • Stir in tomato sauce and seasonings and bring to a boil. Once boiling, lower the heat, and simmer until sauce is reduced about 15 minutes.


ZUCCHINI MOUSSAKA RECIPE - SPICY SOUTHERN KITCHEN
zucchini-moussaka-recipe-spicy-southern-kitchen image
2016-08-14 Sprinkle some salt and pepper over the zucchini and onion. Add ground beef to the skillet, and cook until no longer pink, breaking it apart with …
From spicysouthernkitchen.com
5/5 (1)
Total Time 1 hr
Category Dinner, Main Dish
Calories 291 per serving
  • Heat the oil in a skillet. Once the pan is hot, add zucchini and onion. You may need to do this in 2 batches because you don't want the pan too crowded. The zucchini pieces should all lay flat so that they get nicely browned.
  • Once zucchini is browned and onions are softened, transfer them to a shallow 2-quart baking dish coated with cooking spray. Sprinkle some salt and pepper over the zucchini and onion.
  • Add ground beef to the skillet, and cook until no longer pink, breaking it apart with a spoon as it cooks.
  • Add in garlic, diced tomatoes, tomato puree, 1/2 teaspoon salt, 1/4 teaspoon pepper, cinnamon and nutmeg. Simmer until thick, about 10 minutes. Pour into baking dish.


GREEK MOUSSAKA WITH ZUCCHINI RECIPE - THE SPRUCE EATS
2021-05-17 2 tablespoons olive oil 4 medium onions, coarsely chopped 2 1/2 pounds ground beef or lamb 3 cups diced ripe tomatoes with juice, fresh or canned tomatoes 1 cup finely ground toasted breadcrumbs, divided Sea salt, to taste Freshly ground black pepper, to taste 3 cloves garlic, minced 1/2 teaspoon ground cinnamon 2 medium bay leaves
From thespruceeats.com
4.3/5 (14)
Total Time 1 hr 30 mins
Category Dinner, Entree
Calories 913 per serving


MOUSSAKA (GREEK EGGPLANT CASSEROLE) | SAVEUR
2013-03-18 Add flour; cook until smooth, about 2 minutes. Add 1 1 ⁄ 2 tsp. salt, remaining cinnamon and nutmeg, and milk; cook until thickened, about 10 minutes. Remove from heat; pour into a blender with ...
From saveur.com


POTATO EGGPLANT AND ZUCCHINI MOUSSAKA RECIPE (VEGETARIJANSKA …
2015-12-08 Oil a baking pan (sized about 8X8inch), and layer potatoes on the bottom. Layer zucchini on top of potatoes. Layer eggplant on top of zucchini. Spray or paint with 1-2 tablespoons of oil on top and add ¼ cup of water to the pan. Bake for 35-40 minutes, turning the pan around once or twice. If moussaka blushes, cover with foil.
From balkanlunchbox.com


VEGETARIAN MOUSSAKA (MUSHROOMS AND LENTILS) - EVERYDAY HEALTHY …
2021-05-18 How to prepare the moussaka filling mixture. 1 .In a pan heat up 2 tablespoons of oil, add the onion and garlic and cook for about 3 minutes until softened stirring often. 2. Add the wine and cook until evaporated, then add the lentils and cook for a minute. 3.
From everydayhealthyrecipes.com


ZUCCHINI MOUSSAKA IN BECHAMEL SAUCE - BITEMYCOOKIE
2020-09-12 Ingredients: 1 medium zucchini ; 250g ground chicken meat; 2 medium carrots ; 1 onion ; 2 garlic cloves ; Salt and pepper to taste; 1 egg ; 200ml cooking cream
From bitemycookie.net


GREEK ZUCCHINI MOUSSAKA - CALIFORNIA GREEK GIRL
In a a large frying or skillet add the oil over medium heat and saute zucchini slices and onion until slightly brown. Remove and add to a shallow 2 quart baking dish. Return pan to the stove and on medium heat and brown the lamb or beef. Pour off fat if …
From californiagreekgirl.com


CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE - THE SPRUCE EATS
2021-07-23 Place the eggplant slices in a colander and salt them liberally. Cover with an inverted plate and weigh down the plate with a heavy can or jar. Place the colander in the sink and let the eggplants brine for 1 hour or a minimum of 15 to 20 minutes. While the eggplants are brining, cut the potatoes into 1/4-inch slices.
From thespruceeats.com


ZUCCHINI MOUSSAKA RECIPE - WOMAN'S DAY
2011-11-17 Lightly grease a shallow 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.
From womansday.com


SIMPLE POTATO ZUCCHINI MOUSSAKA - HOUSE OF G&K RECIPES
2021-10-03 The recipe below, potato zucchini moussaka, is my favourite variation but I truly do make it differently almost every time. Preparing a Simple Potato Zucchini Moussaka. Start by warming up the oven to 400°F. By the time the oven is preheated, you should be ready to put the moussaka in. Cook the ground beef on a heated pan until browned. Break it up with a spatula …
From houseofgandkrecipes.ca


ZUCCHINI MOUSSAKA - 28 RECIPES | TASTYCRAZE.COM
Amazing zucchini moussaka recipes to connect food lovers around the world. Browse 28 quick and easy recipes for zucchini moussaka that won't break your budget. Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated; Moussaka with Zucchini, Eggplant and Potatoes. Ivan 4k 20 314. 3 Zucchini and Potato …
From tastycraze.com


TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND …
2022-03-05 Making your Moussaka comes down to the below four very simple steps: preparing the moussaka eggplants (aubergines) and potatoes, preparing the lamb or beef tomato sauce, preparing the béchamel sauce And of course, assembling it and baking it until perfectly golden brown! You’ll need to dirty up some pans, but the end result is well worth it!
From mygreekdish.com


BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
2020-01-24 Sprinkle the zucchini and potatoes with salt (eggplant is already salted.) Give the veggies a brush of extra virgin olive oil. Roast in heated oven for 15 to 20 minutes. 5. Assemble to moussaka. You have made it, time to put it all together! Ladle a little bit of the lentil sauce on the bottom of a lightly oiled casserole pan.
From themediterraneandish.com


SALMON ZUCCHINI MOUSSAKA – CLOVER LEAF
Moussaka: Preheat the oven to 350 F (180 C) . Working in batches using a nonstick skillet set over medium-high heat, lightly brown the zucchini slices in the butter and oil. Season with salt and pepper. Arrange half the zucchini in a single layer in the bottom of a greased 8-in (20 cm) casserole. Use a fork to mash the salmon, crushing the bones.
From cloverleaf.ca


MOUSSAKA RECIPE - JO COOKS
2022-05-03 How to Make Moussaka Preheat your oven to 400 F. Slice the potatoes, eggplant, and zucchini to 1/4″ slices. Make the potato layer: Toss the potatoes with red onion, olive oil, salt, pepper, thyme, and oregano. Spread the slices in a single layer in a 9×13 baking pan. Bake for 20 minutes until the potatoes begin to soften and brown slightly.
From jocooks.com


EASY VEGAN MOUSSAKA - MINIMALIST BAKER RECIPES
2021-02-19 Vegan Moussaka. This vegan moussaka consists of three layers: 1) roasted eggplants slices, 2) a lentil tomato filling, and 3) a roasted garlic bechamel sauce. Before roasting the eggplant, we sprinkle it generously with salt and allow it to sit in a colander or bowl. This helps draw out the moisture so that once roasted, it’s perfectly fork ...
From minimalistbaker.com


BEST RECIPE FOR GREEK MOUSSAKA - REAL GREEK RECIPES
2017-01-09 Heat plenty of frying oil in a frying pan, or use a deep fryer if you own one. Peel and slice the potatoes to ½ cm - ⅛ inch thick slices lengthwise. Season with salt and pepper. Deep fry the potatoes, until they get golden in color and slightly brownish on the edges.
From realgreekrecipes.com


MOUSSAKA RECIPE WITH ZUCCHINI - ALL INFORMATION ABOUT HEALTHY …
Greek Moussaka With Zucchini Recipe - The Spruce Eats tip www.thespruceeats.com. 4 medium onions, coarsely chopped. 2 1/2 pounds ground beef or lamb. 3 cups diced ripe tomatoes with juice, fresh or canned tomatoes. 1 cup finely ground toasted breadcrumbs, divided.
From therecipes.info


MOUSSAKA WITH ZUCCHINI, A STEP BY STEP RECIPE WITH A PHOTO
⭐ Moussaka with zucchini. A step-by-step recipe with a photo, a convenient search for recipes on
From 1000worldrecipes.com


MOUSSAKA WITH ZUCCHINI | KALOFAGAS.CA
2009-05-12 9 x 9 inch square baking tray some olive oil salt and pepper to taste Pre-heated 375 F oven You may fry your zucchini slices that are seasoned and light dredged in flour or, simple grill the slices on your gas or charcoal grill. Transfer the zucchini to a platter lined with paper towels so as to blot any residual moisture.
From kalofagas.ca


ZUCCHINI MOUSSAKA | COOKINGWS.COM
2017-08-24 Slice zucchini and potatoes in cubes. Place them in a baking dish. Sprinkle 2-3 tbsp flour and a pinch of salt. Mix in well. Spread the meat and the vegetables on top of that mixture. Pour 1 cup water, stir and place the dish in the oven. …
From cookingws.com


BEEF MOUSSAKA WITH EGGPLANT & ZUCCHINI | RECIPES
2015-09-28 • Rinse the eggplant and zucchini and slice them into ¼- inch thick rounds. Add them to a medium bowl and toss with 1 tbsp. olive oil and salt and pepper to taste. • Pour the veggies onto the baking sheet and bake until tender, about 15 minutes. Remove from oven and set aside. Set the oven to broil. Make the Sauce
From freshcityfarms.com


VEGETARIAN MOUSSAKA RECIPE
2022-05-04 Make the tomato sauce: In a large saucepan over medium heat, heat the oil. Once the oil begins to shimmer, add the onions and salt, and cook, stirring occasionally, for 5 minutes until softened. Add the garlic, ground cinnamon, and oregano, and cook for …
From simplyrecipes.com


GREEK MOUSSAKA - MY GORGEOUS RECIPES
2020-05-09 To assemble the moussaka, grease an oven-proof dish with olive oil, add one layer or the baked eggplant and zucchini, one layer of the cooked beef, one layer of potatoes and onion, another layer of beef, then top with the bechamel sauce. Bake in the oven for about 15-20 minutes until the top is golden. Garnish with chopped parsley (optional).
From mygorgeousrecipes.com


TRADITIONAL MOUSSAKA RECIPE FROM THE ISLAND OF CRETE
Preheat oven to 350⁰ F. In a large, lightly greased lasagna pan, layer ½ of the potatoes, ½ the eggplant, ½ the zucchini, and all of the meat mixture. Repeat with ½ the potatoes, ½ the eggplant and ½ the zucchini. Top with béchamel cream and cook in the oven for 40 minutes. Let it cool for 20 minutes before serving.
From mediterraneanliving.com


TWO-CHEESE MOUSSAKA WITH SAUTéED MUSHROOMS AND ZUCCHINI
Directions Step 1 Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high...
From foodandwine.com


VEGETARIAN ZUCCHINI MOUSSAKA WITH MUSHROOMS | GOURMANDELLE
2021-04-28 Preheat oven at 180C/350F. Grease a 9×13 rectangular casserole dish with some olive oil. Using a mandoline, make thin zucchini slices. Cover the pan in one layer of zucchini slices. Add the mushroom composition and spread it evenly. Cover it with the final layer of zucchini slices. Beat the remaining egg and put it over.
From gourmandelle.com


ZUCCHINI MOUSSAKA – TASTE IMAGINE
Zucchini Lamb Moussaka. 1 big zucchini 1 lb of potatoes 1 onion 3 cloves garlic 1 tsp. cinnamon 1 tsp. dried oregano 1/2 cup tomatoes chopped roughly 1 tbs fresh parsley 1 cup cream or milk & Greek yogurt mixture. Saute sliced onion and chopped garlic, add chopped fresh tomatoes and simmer for a few minutes while you brown the lamb in another ...
From tasteimagine.com


MOUSSAKA RECIPE - MICHAEL PSILAKIS SALADS - DELISH
2009-03-11 Directions. For the vegetables: Season eggplants and zucchini and fry in olive oil until brown on both sides. Reserve on paper towel to blot oil. Reserve the grated cheese for assembly. For the ...
From delish.com


AUTHENTIC GREEK MOUSSAKA | AKIS PETRETZIKIS
Preheat oven to 180* C (350* F) Fan. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers. Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
From akispetretzikis.com


VEGETARIAN MOUSSAKA (CLASSIC GREEK CASSEROLE) - EATING EUROPEAN
2018-09-26 Assembling the Vegetarian Moussaka. Preheat the oven to 350F; Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray; Add slices of eggplant and top them with slices of zucchinis; Then add tomato sauce; Add another layer of eggplant; Add a layer of spinach/feta mix; Add sliced potatoes;
From eatingeuropean.com


AUTHENTIC GREEK MOUSSAKA - ESTER KOCHT
2020-11-05 Season the zucchini layer with salt and pepper. Then spread the meat sauce over the zucchini layer followed by the bechamel sauce. Sprinkle with the remaining Parmesan cheese and bake for 40 minutes. Let moussaka rest for at least 30 minutes before serving.
From esterkocht.com


ROASTED VEGETABLE MOUSSAKA - MEDITERRANEAN VEGETARIAN RECIPE
2019-10-10 Preheat oven to 500 degrees F. Grease two baking sheets with extra virgin olive oil. Spread out the zucchini, potatoes, and 3 garlic cloves in a single layer across the baking sheets. Brush the exposed tops of the vegetables with olive oil …
From toriavey.com


GREEK MOUSSAKA RECIPE: EGGPLANT CASSEROLE - THE MEDITERRANEAN …
2021-10-17 How to make moussaka Slice and salt the eggplant. Sprinkle the sliced eggplant with salt and allow to sit for 30 minutes. This helps to reduce bitterness. Broil the eggplant. Brush the eggplant with extra virgin olive oil and broil until it is softened and golden brown. Make the meat sauce. Brown the lamb, drain excess fat, and add the spices.
From themediterraneandish.com


ZUCCHINI MOUSSAKA WITH LENTILS & FENNEL - HOMEGROWN KITCHEN
2018-02-05 Preheat the oven the 190C. Assemble the moussaka in a baking dish starting with a layer of half the lentil mixture, then a layer of half the zucchini then repeat once more. Pour over the white sauce spreading out evenly. Sprinkle with a little cinnamon and bake for 30-35 minutes until bubbling around the edges.
From homegrown-kitchen.co.nz


GREEK ZUCCHINI MOUSSAKA RECIPE - COOK.ME RECIPES
2020-07-29 350 °F (1) GREEK ZUCCHINI MOUSSAKA Ingredients 2 tbsp Olive oil 1 Onion 1 (15 oz) jar Tomato sauce 1.5 lbs Lean ground beef Kosher Salt Black pepper 2-4 cloves Garlic 1½ tsp Dried oregano ½ tsp Cinnamon 1 Bay leaf ⅛ Cloves 1 cup Ricotta cheese 2 Zucchini ¼ cup Parmesan cheese Fresh herbs Nutritional information 325 Calories 17g Fat 10g
From cook.me


EASY GREEK MOUSSAKA RECIPE
This Greek Moussaka Recipe is made with a lean ground beef sauce and layered with zucchini instead of potatoes for a low carb option. It is very easy to make, so flavorful and the perfect weeknight dinner recipe that the whole family can enjoy. #moussaka #lowcarb
From pinterest.ca


ZUCCHINI MOUSSAKA RECIPE | RECIPE | MOUSSAKA RECIPE, BEEF …
Aug 19, 2014 - This Zucchini Moussaka recipe is an easy, delicious, and healthy dinner. Plus it's low carb! Aug 19, 2014 - This Zucchini Moussaka recipe is an easy, delicious, and healthy dinner. Plus it's low carb! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.ca


EASY GREEK MOUSSAKA BAKE - WANDERCOOKS
2020-06-04 For the moussaka base Preheat the oven to 220˚celsius (428˚F). Line two baking trays with baking paper and layer with eggplant and zucchini slices. Dab with olive oil and bake for 15 minutes. Take ’em out, flip ’em over and dab with a little more olive oil, then bake again for a further 15 minutes.
From wandercooks.com


ZUCCHINI MOUSSAKA RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper.
From stevehacks.com


ZUCCHINI MOUSSAKA - RECIPE | TASTYCRAZE.COM
2021-07-25 Pour it over the zucchini in the baking pan and bake for about 20-30 minutes. Finally, beat the eggs with the milk and flour to make a paste and pour the mixture over everything. Bake your zucchini moussaka for 10-15 minutes.
From tastycraze.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #lamb-sheep     #vegetables     #greek     #easy     #european     #dietary     #low-carb     #low-in-something     #meat     #squash

Related Search