Zucchini Moussaka With Yogurt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES



Traditional Moussaka recipe with eggplants (aubergines) and potatoes image

The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h45m

Number Of Ingredients 21

6 eggplants
5 potatoes (optional)
vegetable oil (for frying the eggplants)
750g beef or lamb mince (26 oz)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 tin chopped tomatoes (400g / 14oz)
2 tbsp tomato paste
1 teaspoon sugar
1 glass of red wine
Pinch of sea salt and freshly ground black pepper
1 bay leaf
A pinch of cinnamon or one cinnamon stick
1/4 of a cup olive oil
900ml milk (31 fl.oz)
120g butter (4 oz)
120g flour (4 oz)
a pinch of nutmeg
2 egg yolks
100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz)
salt to taste

Steps:

  • To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
  • and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
  • If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
  • for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
  • for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
  • Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
  • Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
  • . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
  • Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!

Nutrition Facts : ServingSize 1 Piece, Calories 455kcal, Sugar 11g, Sodium 84.6mg, Fat 19.1g, SaturatedFat 8.2g, UnsaturatedFat 9.7g, TransFat 0g, Carbohydrate 61g, Fiber 5.3g, Protein 14.7g, Cholesterol 72.1mg

BEEF MOUSSAKA WITH EGGPLANT & ZUCCHINI



Beef Moussaka with Eggplant & Zucchini image

Provided by Fresh City

Yield 2

Number Of Ingredients 12

1 eggplant
1 zucchini
2 tbsp. biodynamic extra virgin olive oil
To taste salt & pepper
1 onions, yellow
8-10 oz. ground beef (harley farms)
1 cup tomato sauce
1 tbsp. greek spice mix (oregano, garlic powder, parsley)
½ cup parmesan
1 half-dozen hope eggs
¼ cup non-fat plain greek yogurt
2 multigrain pita

Steps:

  • Roast the Veggies • Preheat the oven to 425ºF and line a baking sheet with aluminum foil. • Rinse the eggplant and zucchini and slice them into ¼- inch thick rounds. Add them to a medium bowl and toss with 1 tbsp. olive oil and salt and pepper to taste. • Pour the veggies onto the baking sheet and bake until tender, about 15 minutes. Remove from oven and set aside. Set the oven to broil. Make the Sauce • While the veggies roast, heat 1 tbsp. olive oil in a large pan over medium-high heat. • Dice the onion and add it to the pan. Cook for 2 minutes. • Add the ground beef and cook for 8 minutes, stirring occasionally to break up the beef. • Stir in the Greek Spice Mix and tomato sauce. • Simmer until the mixture thickens, about 10-12 minutes. Bake the Moussaka & Pita • Rinse the medium bowl used for the veggies earlier. • Grate the Parmesan and add it to the bowl. • Add the egg and Greek yogurt, and mix well. • Wrap the pita in aluminum foil and set aside. • Transfer the beef mixture into a large baking dish, smoothing the surface with the back of a spoon. • Arrange the roasted eggplant and zucchini slices in an overlapping fashion on top. Pour the egg-yogurt mixture over the veggies, smoothing it evenly. • Broil the moussaka in the oven until the topping has turned golden-brown, about 3-5 minutes. • At the same time, place the foil-wrapped pita directly on an oven rack and bake along with the moussaka. • Watch carefully that nothing burns. Bring It All Together • Carefully remove the moussaka and pita from the oven and let cool slightly before evenly dividing both between two plates to serve!

ZUCCHINI MOUSSAKA



Zucchini Moussaka image

I found this recipe in a cookbook I picked up at a thrift shop for ten cents. It's called "Food Writers Favorites-Quick & Easy Entrees." I made a few small changes and it came out great, plus it was a cinch to make. Next time I'll try it with ground turkey or chicken instead of the lamb, which was harder to find, more expensive, and definitely higher in fat.

Provided by windhorse23

Categories     Lamb/Sheep

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 small zucchini, unpeeled, sliced 1/4 inch thick (or substitute eggplant, also unpeeled)
1 large onion, cut in half and sliced
1 1/4 lbs ground lamb
1 (8 ounce) can tomato sauce
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup feta cheese, broken up with fork
1/2 cup parmesan cheese, grated (or 1/2 cup romano cheese)

Steps:

  • Heat oil in large skillet. Add zucchini and onion. Sauté about 3-5 minutes, until the onion is softening. Remove from pan and put in 2 1/2 quart baking dish. Set aside.
  • In the same skillet brown the lamb, breaking up large chunks. Drain off grease.
  • In small bowl combine tomato sauce, garlic, salt and cinnamon. Add to skillet, Mix well and simmer the mixture a few minutes (about 5.).
  • Spread meat mixture over the zucchini. Sprinkle feta cheese and Parmesan evenly over top, covering meat completely. Bake at 350 degrees for 30 minutes.

ZUCCHINI MOUSSAKA WITH YOGURT



Zucchini Moussaka with Yogurt image

This is my dad's version of moussaka. With zuchini instead of eggplant and without any cheese or cream, just with tomato sauce. You can add parmesan to taste to the sauce, though, or, if you want to be dairy free, some nutritional yeast (that's what I sometimes do). I never measure the amounts, just put together tomatoes, zucchini, potatoes and ground beef, so the amounts are an educated guess. I'm sure this can be done in a crock pot or in the oven, too, but we always make it on stove top.

Provided by Mia in Germany

Categories     One Dish Meal

Time 1h30m

Yield 1 moussaka, 4-6 serving(s)

Number Of Ingredients 13

1 lb beef, ground
4 large potatoes
4 large tomatoes
2 -4 medium zucchini
1 lb tomatoes, canned
1/2 cup beef stock
2 tablespoons olive oil
2 tablespoons italian seasoning
2 garlic cloves
1 shallot
1 tablespoon black pepper
salt, to taste
pepper, to taste

Steps:

  • Finely mince the garlic cloves and shallot. Fry the ground beef with the minced garlic and shallot until nicely browned, season with salt and pepper to taste.
  • Set aside.
  • Peel and slice the potatoes, about 1/4 inch thick.
  • Slice the tomatoes and zucchini likewise.
  • Combine canned tomatoes, beef stock, 1 tablespoon Italian seasoning and 1/2 tablespoon pepper.
  • Cover the ground of a large pot with the olive oil, then layer it with the sliced tomatoes.
  • Sprinkle some Italian seasoning, salt and pepper on the tomatoes.
  • Place a layer of sliced potatoes on the tomato layer, season the same way.
  • Place a layer of sliced zucchini on the potato layer, season like the tomatoes and potatoes.
  • Cover with the browned ground beef as last layer, then pour prepared tomato sauce over it.
  • You can now sprinkle some parmesan on top. If you use nutritional yeast, I'd recommend to mix it into the tomato sauce. Parmesan mixed into the sauce is another option to play with.
  • Bring the moussaka to a gentle boil, cover and let simmer on low heat for about 1 hour.
  • Serve with plain yoghurt if desired.

Nutrition Facts : Calories 1190.9, Fat 88.6, SaturatedFat 34.7, Cholesterol 112.4, Sodium 187.2, Carbohydrate 81.5, Fiber 13.1, Sugar 13.1, Protein 21.3

More about "zucchini moussaka with yogurt recipes"

ZUCCHINI MOUSSAKA | COOKINGWS.COM
zucchini-moussaka-cookingwscom image
2017-08-24 Bookmark this recipe. You need to login or register to bookmark/favorite this content. Zucchini moussaka. Ingredients. 3-4 zucchini. 1 lb minced pork meat. 1 carrot. 1 onion. 4-5 potatoes. 1 garlic clove. salt and black pepper. bay leaf. savory. For topping: 6 eggs. 1 ½ cup yogurt. 2-3 tbsp flour. Directions. Share. That’s right! We are making delicious zucchini moussaka. Moussaka …
From cookingws.com


INSPIRED BY MASTERCHEF: VEGETARIAN MOUSSAKA - SEARCHING ...
2012-02-10 Soon I discovered that not only did I like moussaka, but that it was up there with my favourite recipes! I love a delicious cheesy topping and this one is super easy to make. The beaten egg and yogurt …
From searchingforspice.com
Estimated Reading Time 6 mins
  • Follow the instructions on the pack for preparing the lentils and cook until soft and just beginning to split.
  • Slice the aubergine so the slices are about 1cm thick. Drizzle with oil and bake in the oven for 30-40 minutes, turning over halfway through.


KETO GREEK MOUSSAKA RECIPE (LOW CARB COMFORT FOOD)
2020-11-24 This amazing Greek Moussaka Recipe is our take on the Greek classic and is like an eggplant lasagna. It has a few simple changes that make it lower in carbs so that it is more keto-friendly! Made with layers of eggplant, ground beef and a creamy and Greek yogurt …
From ketodietyum.com
5/5 (1)
Servings 8
Cuisine Mediterranean, Greek
Category Dinner
  • Heat half the amount of extra virgin olive oil in a wide pan and fry the eggplant slices for 1-2 minutes on each side until golden brown.
  • In the same frying pan heat the remaining olive oil and sauté the beef with the onion, stirring for 5-7 minutes. Season with paprika, salt and pepper. Add the tomato puree and simmer for 4-5 minutes.


LOW CARB MOUSSAKA WITH TURNIPS - DIVALICIOUS RECIPES
2011-08-24 Cook the eggplant and zucchini - Fry the eggplant and zucchini slices until golden. They can be baked or air fried if you prefer. 5. Make the topping - Beat the yoghurt and eggs together with the cheese. 6 - Assemble - Start layering the moussaka …
From divaliciousrecipes.com
Estimated Reading Time 4 mins
  • Place the turnips in a medium saucepan with water. Bring to the boil, then cover and simmer for 10 minutes until the turnip slices are slightly soft.


MAGIC GREEK ZUCCHINI CASSEROLE | SUMPTUOUS SPOONFULS
2020-07-18 Taste and add salt, pepper, and Greek seasoning to your liking. Stir in the zucchini and quinoa and remove from heat. Spray a 13 x 9 x 2 inch pan with cooking spray and set the oven to 350 F. Smooth out the meaty zucchini …
From sumptuousspoonfuls.com
Cuisine Greek
Category Dinner
Servings 12-16
Total Time 452608 hrs 8 mins
  • In a medium frying pan, heat the olive oil and swirl around the pan. Add the onion and garlic and saute until the onion is soft and translucent. Add the spices, stir and cook a little longer until they are fragrant.
  • Make an empty spot in the center of the pan for the lamb or beef. Cook the meat, stirring with a spatula to break up the meat into little bits, until it’s nicely browned. Stir in the tomatoes and tomato paste. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce is nice and thick. Taste and add salt, pepper, and Greek seasoning to your liking. Stir in the zucchini and quinoa and remove from heat.
  • Spray a 13 x 9 x 2 inch pan with cooking spray and set the oven to 350 F. Smooth out the meaty zucchini mixture to coat the bottom of the pan. Cover tightly with foil and bake for 30 minutes.
  • In a medium mixing bowl, whisk together the ingredients for the creamy bechamel topping, then pour over the pan and use a spatula to smooth it out as needed. Again, cover tightly with foil and bake for another hour or until the topping is set in the middle. (Touch lightly with your finger in the middle … if it springs back, it’s set.)


LOW CARB VEGETARIAN MOUSSAKA - KETO & LOW CARB VEGETARIAN ...
2021-04-08 This vegetarian moussaka has layers of eggplant with a zucchini and mushroom tomato sauce, baked with a Greek yogurt and cheese topping. I like to think of a moussaka as being a …
From ketovegetarianrecipes.com


MOUSSAKA WITH YOGURT BéCHAMEL RECIPE - JIM BOTSACOS | FOOD ...
Step 2. Add the half-onion, bay leaf and cloves to the sauce and simmer over moderately low heat, whisking often, for 12 minutes. Remove from the heat, whisking occasionally until just warm ...
From foodandwine.com
  • Melt the butter in a medium saucepan. Stir in the flour until a paste forms. Remove the pan from the heat and whisk in the cream. Set the saucepan over moderately high heat and whisk in the milk. Whisk constantly until the sauce starts to boil. Reduce the heat to moderate and whisk occasionally.
  • Add the half-onion, bay leaf and cloves to the sauce and simmer over moderately low heat, whisking often, for 12 minutes. Remove from the heat, whisking occasionally until just warm. Strain into a bowl and whisk in the yogurt. Season with nutmeg, salt and pepper. Lay plastic wrap directly on the sauce.
  • In a large, deep skillet, heat 2 tablespoons of the oil. Add the beef and lamb and cook over moderately high heat, breaking up the meat, until it begins to brown, 5 minutes. Stir in 1/2 tablespoon of the ras el hanout, 1/2 teaspoon of the cinnamon and 1/2 teaspoon of red pepper. Season with salt and pepper and scrape it into the colander to drain.


ZUCCHINI AND FETA PATTIES, RECIPE PETITCHEF
Preparation. Wash the zucchinis and cut them. Blend them in a blender or grate them. Remove all the zucchini juice by putting them in a sieve and use a spoon. Mash the feta with a fork and add thyme, …
From en.petitchef.com


MOUSSAKA, A GREEK SHEPARD'S PIE - RECIPES - SUR LE PLATSUR ...
2020-12-15 Moussaka, a Greek comfort food comparable to the American recipe for shepherd’s pie, is traditionally made with beef or lamb, or a mix of both, simmered in a tomato sauce seasoned with onions and garlic and herbs. The seasoned meat is layered with slices of eggplant and a béchamel topping to create a rich, creamy, full-bodied main course. In Greece, moussaka is served on special occasions ...
From surleplat.com
Estimated Reading Time 3 mins


VEGETARIAN MOUSSAKA - GREEK STYLE - VEGGIE IN MOROCCO
2020-05-27 Finally, spread the béchamel sauce evenly on top. The vegetarian moussaka is ready to bake. Put the vegetarian moussaka into the hot oven and bake it at 200° C / 450° F for about 25 minutes until nicely brown on top. Let the moussaka cool down a little before you serve it. It tastes best with some rustic bread and plain yogurt to dip! Enjoy!
From veggieinmorocco.com
Estimated Reading Time 5 mins


ZUCCHINI MOUSSAKA WITH YOGURT RECIPES
MOUSSAKA: To assemble, cover the base of a shallow casserole dish with half the lentil mixture. Cover with half the zucchini. Repeat, finishing with zucchini. Pour over egg-yogurt topping. Sprinkle with cheese. Bake in a moderate oven for 30 to 40 minutes, or until browned. From calorieking.com.
From tfrecipes.com


MOUSSAKA WITH ZUCCHINI - KALOFAGAS | GREEK FOOD & BEYOND ...
Jul 4, 2016 - I can recall having Moussaka from as early as my memory takes me. Every Greek home has a version of Moussaka and surely any of you who read my blog on a regular basis also (of course) enjoy Greek f… Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with ...
From pinterest.ca


POTATO EGGPLANT AND ZUCCHINI MOUSSAKA RECIPE ...
Jan 29, 2019 - Potato Eggplant and Zucchini Moussaka (vegetarijanska musaka) is a vegetarian treat from the Balkans. Uncomplicated, it may become your Sunday brunch go-to.
From pinterest.ca


ZUCCHINI MUSSAKA RECIPES
• Add the egg and Greek yogurt, and mix well. • Wrap the pita in aluminum foil and set aside. • Transfer the beef mixture into a large baking dish, smoothing the surface with the back of a spoon. • Arrange the roasted eggplant and zucchini slices in an overlapping fashion on top. Pour the egg-yogurt mixture over the veggies, smoothing it evenly. • Broil the moussaka in the oven until ...
From tfrecipes.com


MOUSSAKA | OIKOS CANADA
Oikos Greek yogurt (plain, 2%) (250 ml) Olive oil (100 ml) Parmesan A bunch of basil Herbs to taste Salt & pepper Preparation steps . Preheat oven to 350 °F. Prepare the tomato sauce: In a saucepan over medium heat, sauté the onions and garlic in the olive oil. Once the onions are translucent, add the tomatoes, sugar and salt. Simmer forCut eggplant and zucchini into thin slices. Season each ...
From oikos.ca


MOUSSAKA WITH POTATOES, ZUCCHINI AND MINCED MEAT ...
Add just a little water, don't add a lot because zucchini will release water. Put it to bake for about 40 minutes to 220 C (430 F) degrees, until the top potatoes start getting color. Remove the moussaka and sprinkle with scraped eggs and yogurt and return it to bake for another 15 minutes.
From macedoniancuisine.com


ZUCCHINI MOUSSAKA - RECIPE | TASTYCRAZE.COM
2021-07-25 tastycraze.com»Recipes»Main Dishes»Moussaka»Zucchini Moussaka. Recipe; Photos (5) Cooked; Rating (1) Comments; Similar (20) Recipes of the day (32) Zucchini Moussaka. Nadia Kornazova . Novice. 2k. 60. 108. Image: Monika Ivanova. 1 / 5. 25/07/2021. Stats. Views 21; Views per month 5; Views per week 4; Rating 4 out of 5; Favorites. Cook. Add. Report. Preparation 25 min. …
From tastycraze.com


ZUCCHINI MOUSSAKA WITH YOGURT | RECIPE | MOUSSAKA RECIPE ...
Jul 21, 2019 - This is my dad's version of moussaka. With zuchini instead of eggplant and without any cheese or cream, just with tomato sauce. You can add parmesan to taste to the sauce, though, or, if you want to be dairy free, some nutritional yeast (that's what I sometimes do). I never measure the amounts, just put together tomato…
From pinterest.com


Related Search