Zucchini Moussaka
Try this lighter summer version of moussaka, which also can be made as a weekly meal for your family. Double the recipe for company and serve with a green salad. Perfect for summer gatherings.
Recipe type: Main Dish
Cuisine: Greek
Serves: 4
  • 3 zucchini, cut into ¼ inch slices (lengthwise)
  • 1 onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground lamb or beef
  • 1 can (8 oz.) tomato sauce
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 cup small curd cottage cheese
  • 1 egg, slightly beaten
  • ¼ cup crumbles Feta or grated Parmesan
  1. In a a large frying or skillet add the oil over medium heat and saute zucchini slices and onion until slightly brown.
  2. Remove and add to a shallow 2 quart baking dish.
  3. Return pan to the stove and on medium heat and brown the lamb or beef. Pour off fat if any.
  4. Stir in the tomato sauce, garlic, salt and cinnamon. Cook for 5-8 minutes to remove any extra moisture.
  5. Top the zucchini with the meat mixture. Spread evenly over the vegetables.
  6. Blend the egg and cottage cheese, and spread over the top.
  7. Sprinkle with the cheese and bake at 350 degrees for 30 minutes.
  8. Let sit for 10 minutes to cool.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/zucchini-moussaka/