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

Servings:

Author: Rena

Ingredients

2 Tbsp Olive Oil
1 Sweet Onion diced
1 15oz Jar Tomato Sauce
1.5 lbs Lean Ground Beef
Kosher salt and pepper, to taste
2-4 Garlic Cloves minced
1½ tsp Dried oregano
½ Tsp 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 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!

Video

Notes

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.

Nutrition