I posted a few months ago the Romanian version of the moussaka with potatoes, but since that is a bit heavy for the summer I decided to make zucchini moussaka, which is light and low-carb. Moreover it is a great use of the zucchini when it is in season – a cheap and very versatile vegetable for cooking.
The meat mixture is prepared identically like for the potato moussaka, the recipe for it can be found in the Romanian to moussaka recipe.
Zucchini moussaka
Servings: 6 (1 eur/portion)
Baking time: 40 min
Difficulty: medium
Ingredients
- 500g minced meat, pork with beef (3.3 eur)
- 2 big zucchinis (1 eur)
- 100 g of mushrooms (0.8 eur)
- 1 onion (0.2 eur)
- 2 cloves of garlic
- 100 g tomato puree (0.2 eur)
- 2 eggs (0.2 eur)
- 1 yogurt (0.2 eur)
- grated cheese for topping (0.2 eur)
- 1 tsp paprika powder
- thyme, salt and pepper
- a bit of butter for covering the pan
Directions
- Prepare the meat as specified in the Romanian to moussaka.
- Cut the zucchinis in long and thin slices, put salt on them and let them sit for 15 min. Tap them dry.
- Do the same with the mushrooms, including the drying at the end.
- Cover the cast iron skillet with butter (or any oven proof pan) and place 2 layers of zucchini: one horizontal and one vertical.
- Place a layer of mushrooms, too.
- Add the meat mixture.
- Over the meat add another 2 layers of zucchini and one of mushroom.
- Add the yogurt mixed with one egg.
- Cover with a generous layer of grated cheese.
- Bake it at 180 C for 40 min.
- Let it cool 30 min before cutting it. Cheap, low carb and delicious!
