A quick weeknight meal that is simple and delicious. Traditionally of course, moussaka is made with eggplant or potatoes, but I have an abundance of zucchini so I made this quickie version. I didn't make a Bechamel sauce to accompany it as that would add unnecessary calories.
1 medium onion, diced
1 lb ground beef
oil
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp thyme
splash of wine (white or red)
tt salt and pepper
1 medium zucchini, sliced 1/4" thick
15 oz can tomato sauce
14 oz tomatoes, stewed, drained and rough chopped
1 cup cottage cheese
1/3 cup Parmesan cheese
1 - 2 tsp garlic powder
1 egg yolk
tt salt and pepper
1/3 cup Parmesan as garnish
Instructions
Please read Susie's Tips and Tricks
1. In a large oven-proof skillet saute onions and ground beef in oil. While beef cooks, sprinkle with cinnamon, nutmeg, and thyme. Add a bit of wine and let cook off. Once fully cooked, remove from pan and set aside.
2. Now saute on medium high heat, the zucchini in batches. Just slightly brown them. Remove the zucchini. Keep the heat on the pan.
3. Preheat oven to 350F.
4. Add the tomato sauce to the pan; it should sizzle and warm immediately. Add the roughly chopped tomatoes. Now add more of the above spices and herbs to the pan. Now return the onions and beef. Let simmer on low.
5. Mix together cottage cheese, Parmesan cheese, garlic powder, salt and pepper, and egg yolk. Spread this mixture on top of the tomato/beef. Then place zucchini in a pattern pleasing to you! Slightly overlapping as you place them down.
6. Sprinkle with Parmesan cheese and some salt and pepper. Place in the oven until heated through and the cheese is melted. Approximately 15 minutes.
Susie's Tips and Tricks
It's not authentic moussaka; I know but it's still quite good.
Don't slice your zucchini to thin...they will melt and go mushy.
You may add more zucchini if desired. Adjust the ground beef too!
I excluded the Bechamel as I wanted less calories. You could include If you insist.
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