Easy Greek Zucchini Moussaka Recipe
A Greek delicacy made with lean ground beef filling and layered with Zucchini instead of potatoes for a low carb option.
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Jar Tomato Sauce
Lean Ground Beef
Kosher salt and pepper, to taste
(about 1.5 pounds), cut into 1/2-inch slices
Ground Parmesan Cheese
Freshly chopped herbs of choice
Preheat the oven to 350F and grease a 12x8'' baking dish with olive oil.
Heat oil in a large pan or skillet over medium heat. Add onions and sauté until translucent and soft, about 3-4 minutes. Stir in garlic and cook for an additional minute.
Add the meat and continue to cook until no longer pink, breaking it with a wooden spoon as it cooks.
Stir in tomato sauce and seasonings and bring to a boil. Once boiling, lower the heat, and simmer until sauce is reduced about 15 minutes.
Discard 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 ricotta cheese, then repeat the layers. Finish with a layer of zucchini slices, and sprinkle with parmesan cheese.
Bake for 25-30 minutes, or until bubbly with golden tops and tender zucchini. Remove from the oven, garnish with fresh chopped herbs and enjoy!
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.