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
ZUCCHINI MOUSSAKA
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
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
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
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
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
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
AUTHENTIC MOUSSAKA
Delicious and easy dish. Good for people who like lasagne but trying to cut back on carbs. If you have a George Foreman grill (or similar) grill eggplant slices for a few minutes or until tender. You can also buy already sliced and grilled eggplant to make it easier. I use a grill for the eggplant and lite sour cream with great results.
Provided by Ozzzie
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 190 degrees Celsius.
- If using fresh eggplants - spray baking dish and eggplant slices with Olive Oil spray and arrange the slices in the dish.
- Bake eggplant slices for about 20 minutes or until tender.
- Meanwhile spray saucepan with oil and heat, add onion and garlic and sauté.
- Add mince meat to onion mixture and brown.
- Add tomatoes and ¼ tsp nutmeg to meat, simmer for approximately.
- 15-20 minutes.
- Combine parmesan cheese, ¼ cup of the parsley and ¼ tsp nutmeg in one bowl.
- Combine sour cream, remaining parsley, remaining nutmeg and beaten egg in another bowl.
- Layer half eggplant slices over base of a baking dish (such as lasagne dish).
- Pour meat sauce over eggplant.
- Sprinkle Parmesan mixture over meat.
- Layer remaining eggplant over meat and parmesan.
- Top with sour cream mixture.
- Bake in heated oven for 40 minutes or until golden brown.
Nutrition Facts : Calories 353.9, Fat 21, SaturatedFat 10.7, Cholesterol 115.2, Sodium 228.3, Carbohydrate 18, Fiber 7.6, Sugar 7.2, Protein 25.1
VEGAN MOUSSAKA
This version of moussaka is loaded with roasted eggplant and zucchini and has a lovely pine-nut tofu topping. It is out of Veganomicon (such a fabulous book). I wanted to try this from day one of owning the book and finally got round to it today. Like any moussaka I've ever made, it's fairly time consuming because you have to prepare 3 parts...but they're all fairly simple steps. The amount of dishes to do afterwards is probably the biggest issue! I made a nice big casserole which could have fed 6 easily with a salad, maybe even 8. I found that the amount of potatoes this calls for weren't enough for two layers of potato, just one. So I'm not sure if I was off in weight, or if I cut them too thick. But one layer of potato was just fine. You have some leeway to increase the eggplant & zucchini a bit as well, I used 2 medium eggplant and 2 medium zucchini which is well over 1 lb. Well - if you give it a go, I hope you enjoy!
Provided by magpie diner
Categories < 4 Hours
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat your oven to 400 degrees F. Lightly oil 3 baking sheets.
- Veg: Slice the eggplant into 1/4 inch thick slices lengthwise. Places them into a colander and sprinkle with salt -- rub the salt around so that it reaches all sides on all pieces. Set the colander aside to sweat for about 15 minutes (takes away any bitterness).
- In the meantime slice the zucchini into similar 1/4 inch slices lengthwise. Peel the potatoes then slice the same way.
- Rinse the eggplant and pat dry.
- Place each vegetable onto it's own baking sheet. Sprinkle the 1/4 cup of oil over all the veg, rubbing around so that all sides get covered. The eggplant will need a little more oil, and it does stick more easily. Sprinkle the zucchini and potato with salt. Spread out the veg, overlapping is OK and probably necessary to fit everything on. Roast all the veg until lightly browned around the edges - roughly 15 minutes for the eggplant and zucchini and 20 minutes for the potatoes.
- Tomato Sauce: Combine the remaning 1/4 cup oil and garlic in a large pan. Heat over medium heat and let the garlic sizzle for about a minute and then add in the shallots. Cook until transulcent, about 5 minutes. Add in the tin of crushed tomatoes (entire tin, no straining). Add the oregano, cinnamon and bay leaf. Leave that covered, to simmer for about 15 minutes. The sauce will thicken slightl and reduce. Turn off the heat and adjust salt to taste. Remove bay leaf.
- Topping: Using a food processor, blend the pine nuts and lemon juice into a paste. Add the tofu, garlic, arrowroot, nutmeg, salt and pepper. Blend until creamy and smooth.
- Putting it together: Lightly oil a casserole dish (ie 9 x 13). Reheat the oven to 400. Spread about 1/2 cup of the sauce in the bottom of the dish, followed by a layer of eggplant, a layer of potatoes another 1/2 cup of sauce and half of the breadcrumbs.
- Assess how much eggplant and potato you have left. If you can do 2 more layers, then do another sequence of sauce/eggplant/potato/sauce. If you can only do 1 more layer then move on to the next zucchini step.
- Spread all of the zucchini over this, then top with another layer of eggplant/potato/sauce, and the rest of the breadcrumbs.
- Spread the pine nut topping on last, using a spatula to spread it out as best you can without disturbing the layers underneath.
- Bake for 40 minutes until the top is lightly browned and a few cracks have formed in the topping. Allow to set 10 minutes before slicing and serving.
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