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This Greek Moussaka Recipe is made with a lean ground beef sauce and layered with zucchini instead of potatoes for a low-carb option. It is very easy to make, so flavourful, and the perfect weeknight dinner recipe that the whole family can enjoy.
You may also like my Greek Chicken Bowl or my Greek Chicken Pasta Salad.
A moussaka recipe is a traditional Greek delicacy that’s usually made with layers of eggplants, ground beef or lamb sauce filling and topped with potatoes. It is a comforting authentic Mediterranean dish that’s full of flavor and easy to make. My kids love this dish so much and look forward to me making it. It’s been a winner for me knowing they are having a wholesome meal and enjoying it.
This Greek moussaka recipe is tweaked to keep it light and healthier compared to the classic moussaka dish. It is a low-carb moussaka recipe option for those who are looking to have meals that are low in carbs.
Ingredients needed
- Oil: I used Olive Oil, but avocado oil works
- Sweet Onion, diced
- One Jar of Tomato Sauce, try to get organic
- Lean Ground Beef: I much prefer using beef for moussaka but you can use lean ground turkey.
- , to taste
- Garlic Cloves , minced: Use fresh if possible.
- Seasonings: Dried oregano, Ground Cinnamon, Bay Leaf, Ground Clove, Kosher salt and pepper
- Ricotta Cheese
- Zucchini (about 1.5 pounds), cut into 1/2-inch slices: Use the green zucchini for this.
- Parmesan Cheese
- Freshly chopped herbs of choice
How to make Moussaka
This easy moussaka recipe is made a bit differently from the traditional recipe without skipping the taste. My aim is to tweak certain dishes and change the recipes up a bit to give you a healthier option without missing out on taste and flavor.
I decided to make this Greek moussaka healthier by using zucchini instead of eggplant and layering it with more zucchini instead of potatoes.
First, slice the zucchini, sprinkle a bit of salt on them, and place over a paper towel to retain some of the moisture.
Then, prepare the meat filling by cooking the onions, garlic, and minced meat in a skillet. Add on tomato sauce and seasonings and allow to cook for about 15 minutes.
Layer the baking dish with zucchini, then some meat sauce, and followed by some ricotta cheese.
Repeat these steps for an additional layer or two, then top with more sliced zucchini, sprinkle with parmesan cheese, and then bake for 25-30 minutes.
Frequently Asked Questions
Moussaka is a Greek dish that is similar to lasagna but quite different at the same time. It is a layered casserole that’s made with vegetables and meat. The most popular version of greek moussaka is made with layers of sliced eggplant, some sort of cheese, and a meat sauce. That is usually then topped with a thick béchamel sauce. Other favorite toppings used in moussaka recipes are potatoes, zucchini, or a combination of vegetables of choice.
Some moussaka recipes will call for a layer of potatoes as the top layer. Most healthier alternatives do not have potatoes. For a low-carb option, this Greek moussaka recipe is made with a layer of zucchini instead of potatoes.
Yes. You can freeze your moussaka dish and enjoy it at a later time. Cover the dish carefully or place it in a tightly sealed container and freeze for up to 2 months. Thaw the night before in the fridge and pop back in the oven to reheat. You can, of course, use the microwave if you prefer.
Recipe Notes
- Slice the zucchini into equal sizes
- If you want to remove some of the liquid out of the zucchini, you can. Spread them out over a sheet pan. Lightly sprinkle them with salt and let them sit for 10 minutes. Dab them with a towel to absorb some of the liquid.
- Five minutes before the end of the cooking time, you can sprinkle some shredded cheese over the zucchini.
What to serve it with
Moussaka is a complete and wholesome dish and most times won’t require a side dish especially the ones that have a top potato layer. If you would like a side this that goes with this greek moussaka dish, then try some quinoa or some brown rice. By adding carbs as a side dish, this recipe will no longer be low carb and keto-friendly. Other options are a side of salad or more roasted veggies. Here are some other dishes to serve it with:
- Healthy Broccoli Cheddar Soup
- Greek Orzo Salad
- Greek Baked Beans
- Baked Balsamic Asparagus
- Jalapeno Skillet Cornbread
- Homemade Dinner Rolls
You may also like
- Easy Chicken Marsala
- Low Carb Zucchini Lasagna Boats
- Easy Creamy Garlic Chicken Skillet
- Taco Pasta Salad
- Easy Chili Salmon Zucchini Noodles
- Spicy Chicken Stir Fry
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Easy Greek Zucchini Moussaka Recipe
Ingredients
- 2 tablespoons Olive Oil
- 1 Sweet Onion, diced
- 15 ounce Tomato Sauce, one jar
- 1.5 pounds Lean Ground Beef
- Kosher salt and pepper, to taste
- 2-4 Garlic Cloves , minced
- 1½ teaspoon Dried oregano
- ½ teaspoon Ground Cinnamon
- 1 Bay Leaf
- 1/8 Ground Clove
- 1 Cup Ricotta Cheese
- 2 Large Zucchini, (about 1.5 pounds), cut into 1/2-inch slices
- ¼ Cup Ground Parmesan Cheese
- Freshly chopped herbs of choice
Instructions
- Preheat the oven to 350 F and grease a 12×8'' baking dish with olive oil. Slice the 2 Large Zucchini and set aside
- Heat 2 tablespoons Olive Oil in a large pan or skillet over medium heat. Add 1 Sweet Onion (diced) and sauté until translucent and soft, about 3-4 minutes. Stir in 2-4 Garlic Cloves (minced) and cook for an additional minute.
- Add the 1.5 pounds Lean Ground Beef and continue to cook until it is no longer pink, breaking it with a wooden spoon as it cooks.
- Stir in the 15 ounce Tomato Sauce and seasonings ( 1½ teaspoon Dried oregano, ½ teaspoon Ground Cinnamon, 1 Bay Leaf, 1/8 Ground Clove, Kosher salt and pepper, to taste) and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced about 15 minutes.
- Discard the 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 1 Cup Ricotta Cheese, then repeat the layers. Finish with a layer of zucchini slices and sprinkle with ¼ Cup Ground Parmesan Cheese
- Bake for 25-30 minutes or until bubbly with golden tops and tender zucchini. Remove from the oven, garnish with Freshly chopped herbs of choice, and enjoy!
Video
Notes
- use green zucchini or a mix of green and yellow. You can even use eggplants as well or a mix of both.
- instead of ground beef, you can use ground turkey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it last night. Used ground turkey for a lighter dish. It is a keeper. Thank you
Nice. Glad you loved it
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
So awesome! Thank you so much
Excellent recipe, very delicious.
Thank you!
Hi! Just want to confirm that you use plain tomato sauce? Not seasoned.
Yes. Even if you use seasoned its fine.
Rena, this will be my Christmas meal! Do you cover it with aluminum foil or bake uncovered? Thanks!
Just seeing this. I had a video on this and no you don’t have to cover it. I hope you liked it
You can t see the way put in it
what can’t you see?
AMAZING. I know I downed half of the pan (don’t judge) lol. It was so good and so full of flavor. Nice recipe for my low carb diet. I will make again. 😀
Thanks for the awesome feedback! So glad you liked it
Is the total calories for the whole dish or per serving ?
Hi. It is per serving
This was delicious and easy to make. Really enjoyed it with the fam!
So Glad you liked it.
Can this dish be made without ricotta cheese? Or what can you use instead?
Yes. A good substitute can be cottage cheese. You can blend it for a creamy texture
Enjoyed the dish though due to lack of ingredients I introduced carrots and celery and tempeh but still a quick delicious recipe
Great substitutions. Happy it turned out great and you liked it.