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Zucchini Moussaka

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ready in: 1-2 hrs
serves/makes:   6
  

recipe id: 54974

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ingredients

1 1/2 pound potatoes, pared and sliced
1 pound zucchini, sliced lengthwise 3/8 inch thick
1 tablespoon olive oil
2 medium onions, chopped
1/2 pound ground beef or lamb
1/2 pound ground turkey
3 tablespoons tomato paste
1 teaspoon oregano, crumbled
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1 teaspoon salt
2 cups low fat milk
1/4 cup flour
1 egg
1 egg white
3 tablespoons Parmesan cheese

directions

Boil potatoes in large pot of salted water 8 to 10 minutes, until tender.

Remove with slotted spoon to colander to drain. Spread potato slices evenly in 11 x 7 x 2 inch baking dish.

Simmer zucchini in the water above for 8 to 10 minutes, until tender. Drain in colander; rinse under cold water; drain. Heat oil in nonstick skillet over medium heat. Add onion; cook 6 to 8 minutes or until softened. Add beef and turkey; cook 6 minutes or until no longer pink, breaking up meat with spoon. Pour off any fat, if necessary.

Stir in tomato paste, oregano, pepper, cinnamon and 3/4 teaspoon salt. Spoon over potato, spreading level. Arrange zucchini in single layer over meat.

Shake together 1/4 cup milk and flour in a jar. Combine with remaining 1 3/4 cup milk and remaining salt in small saucepan. Bring to simmering over medium-low heat, whisking. Beat together egg and egg white in small bowl.

Whisk some milk mixture into egg; whisk egg mixture into pan; cook 1 minute whisking constantly; do not let boil.

Spoon over zucchini, spreading level. Sprinkle with Parmesan. (Can be prepared a day ahead. Cool, refrigerate covered.) Bake in preheated 375 F oven for 30 to 35 minutes or until heated through and golden. Cut into squares and serve hot or warm.

added by

ohdeer

nutrition

375 calories, 16 grams fat, 36 grams carbohydrates, 24 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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