Greek · Greece
Greek Moussaka with Zucchini
Classic layered eggplant and zucchini casserole with béchamel sauce
60 minutes6 servings
Ingredients
Method
- Preheat oven to 375°F (190°C)
- Slice zucchini and eggplant into 1/4-inch rounds
- Sauté onion and garlic, add ground lamb and cook until browned
- Stir in tomatoes, wine, salt, and pepper
- Layer vegetables and meat mixture in a baking dish
- Make béchamel sauce with milk, flour, butter, and seasonings
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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