Greek Zucchini Moussaka

by Mary Papoulias-Platis

Post image for Greek Zucchini Moussaka

In the summer when garden vegetables are at their peak, we often are troubled with what to make or do with all the harvest. I make Zucchini Moussaka. Being on my  list of summer list of garden vegetables I plant each year, I so look forward to this dish.  Thank goodness I have a large family that will take my summer abundance of whatever I plant. This recipe takes the guesswork out of the daily family meal. Easy to assemble and bake for 30 minutes, it makes a complete meal. Traditionally, Moussaka is made with eggplant, so feel free to substitute it in.

zucchinni moussaka

While the vegetables are cooking make sure they are browned lightly. This ensures the zucchini is cooked thoroughly.

lamb moussaka

In the same skillet brown the lamb/beef add the seasonings and add to the vegetable mixture.

Combine the egg and cottage cheese, and spread over the top. Sprinkle with feta or Parmesan. This is a short-cut method for weekly meals, traditionally we make a bechamel sauce for the topping. Try an find small curd cottage cheese for a smoother texture. Here, I only had the regular version which is just as good.


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.

Kalo Kalokairi ! Have a great summer~



© 2016 – 2017, Mary Papoulias-Platis. All rights reserved.

{ 3 comments… read them below or add one }

1 Cathy | She Paused 4 Thought

I love that you made this with zucchini. I can’t wait to try this.

2 Mary Papoulias-Platis

Just a simple twist and a much quicker method for weekday cooking!
Let me know what you think.

3 Heather

This sounds fantastic! My mother has to follow a gluten free diet, she will love this. l just discovered your blog yesterday, and l love it! Keep up the great work!

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