This is a truly unique moussaka recipe like you’ve never tried.

Here’s what you need

Ingredients needed:

zucchini 1 kg

minced meat 500 grams

onion 2 pcs

tomatoes 2 pieces

parsley 1/2 bunch

flour 2 tbsp

black pepper 1/2 tsp

oil 1/2 tsp

For topping:

2 eggs

fresh milk 2 tea cups

flour 3 tbsp

cow butter 3 tbsp

Zucchini moussaka can be vegetarian zucchini moussaka, but zucchini moussaka can also be made with meat.

The two options for zucchini moussaka have their undoubted advantages, while the zucchini moussaka without meat is very light, the zucchini moussaka with minced meat is much more filling.

However, what applies to both recipes is that they are easy to prepare and very tasty. The recipe for zucchini moussaka with minced meat is aimed at all lovers of meat dishes who remain hungry if dinner does not contain at least some meat.

The first step of the zucchini moussaka recipe is to prepare the zucchini. Wash the zucchini well and cut them into cubes without peeling them.

You pour the zucchini into a deep pan or pot, in which you have heated ½ of the intended oil, then sprinkle them with the flour, add ½ teaspoon of salt and mix well so that the flour is distributed evenly. Fry the zucchini for about 5-6 minutes. Then pour the zucchini into the pan in which you will bake the moussaka and let them cool.

Heat the remaining oil in a pan and add the finely chopped onions to it, then stir. After the onion softens, add the minced meat and mix well so that it does not remain in lumps.

Add the grated tomatoes, black pepper and ½ teaspoon of salt and stir and let the mixture boil until the water evaporates, then add the finely chopped parsley. Then pour the minced meat in the pan over the zucchini, mix well and bake in a preheated oven at 200 degrees for 20 minutes.

It’s time to prepare the topping for the moussaka from minced zucchini. The topping for the zucchini moussaka is a Béchamel sauce with added eggs. To prepare it, melt the butter in a deep pan or pot, then add the flour and mix.

Fry the flour for a minute or two, then add the fresh milk and stir vigorously. Stir, preferably with a wire whisk, until the mixture thickens to the point that a fork leaves a mark in it.

You leave the sauce aside until it cools down, then add a teaspoon of salt and the beaten eggs, stirring constantly. Spread the mixture evenly over the moussaka. Bake the zucchini moussaka with minced meat in an oven preheated to 200 degrees until it turns red, which takes about 30 minutes.

Source: “Flagman”