Easy Greek Zucchini Moussaka Recipe

4.82 from 11 votes

A Greek delicacy made with lean ground beef filling and layered with Zucchini instead of potatoes for a low-carb option.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Greek

Diet: Gluten Free

Servings:

Author: Rena

Preheat the oven to 350 F and grease a 12x8'' 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!

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.