Light & Healthy Summer Moussaka with Zucchini | Easy Mediterranean Recipe

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in calories, while cream cheese can be more budget-friendly.

Chop the onion and garlic, placing them in a deep bowl together.

Slice zucchini lengthwise into rectangular strips.

Add olive oil to the pan and heat it.

Add chopped onion to the pan and sauté on medium heat.

Add the ground meat to the pan and continue to sauté on medium heat.

Season the meat with salt, paprika, and curry.

Add chopped garlic to the meat mixture and stir.

Continue to sauté the mixture, then add black pepper and chickpea flour.

Add a mix of herbs to the pan.

Stir in tomato purée and cook for another 7-8 minutes on medium heat.

Spread paprika on a shallow plate and coat the zucchini strips in the chickpea flour.

Grease a baking tray and place the coated zucchini in the tray.

Add the sautéed meat mixture over the zucchini in the tray.

Layer more zucchini on top of the meat.

Spread tomato purée over the zucchini evenly.

Cover the tray with baking paper and foil, then place it in the oven.

Bake the moussaka in the oven at 200°C for about 30 minutes.

Prepare and beat the eggs in a bowl, adding sheep’s yogurt.

Pour the egg and yogurt mixture over the baked moussaka and spread it evenly.

Sprinkle with a mix of smoked paprika and herbs.

Bake for another 20 minutes until set.

Remove from the oven, cut into pieces, and serve on a rustic plate.

Drizzle a little balsamic syrup over the moussaka.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens