GREEK ZUCCHINI MOUSSAKA

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast offers a cheesy flavor with fewer calories.

béchamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

Preheat the oven to 350°F and grease a 12x8'' baking dish with olive oil.

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.

Discard bay leaf and proceed to make the casserole. Layer zucchini slices to the bottom of the prepared baking dish, then top with an even layer of meat sauce.

Spread over half of the ricotta cheese, then repeat the layers. Finish with a layer of zucchini slices, and sprinkle with parmesan cheese.

Bake for 25-30 minutes, or until bubbly with golden tops and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens