This Greek Zucchini Moussaka is a recipe that will perfectly suit a healthy meal plan and particularly follows the rules of low carbs.
Layers of zucchini slices and a ground beef, tomato sauce and onion mix stuffed between ricotta cheese. I use authentic garlic cloves, oregano, cinnamon, bay leaves and ground cloves to add flavor to this delicious Greek delicacy.
To make Greek Zucchini Moussaka, you will need the following ingredients:
Preheat the oven to 350 °F and grease a 12x8-inch baking dish with some olive oil.
In a large skillet over medium heat, heat 2 tablespoons of olive oil and add 1 diced sweet onion. Cook for about 3-4 minutes, while stirring, until soft and translucent.
Add 2-4 cloves of minced garlic, stir and cook for another minute.
Add 1½ pounds of ground beef and use a wooden spoon to crumble the meat. Cook until no longer pink.
Add 1 jar of tomato sauce, 1½ teaspoon of dried oregano, ½ teaspoon of ground cinnamon, 1 bay leaf, ⅛ of ground clove, and salt and pepper to taste. Stir to mix everything and bring to a boil then reduce the heat and simmer for about 15 minutes until the sauce thickens. Discard the bay leaf.
Prepare the moussaka by starting with layers of zucchini slices at the base of the prepared casserole dish then add a layer of the meat sauce and finally top the meat sauce with ½ cup of ricotta cheese. Repeat the layers and finish with slices of zucchini on top and sprinkle ¼ cup of ground Parmesan cheese all over.
Bake in the preheated oven for about 25-30 minutes until golden and bubbling.
Garnish with sprinkles of fresh herbs, to serve.
I am such a fan of this Greek Zucchini Moussaka. Simple to make, low carb and perfectly tasty, nothing can go wrong. Share with us how your traditional dishes turn out and tag us in some of your pics online. Use our hashtag #cookmerecipes for us to see what you’re up to!
Gluten Free Recipes
Keto Recipes
Low Carb Recipes
