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Greek Moussaka with Zucchini and Lamb

Name: Greek Moussaka with Zucchini and Lamb
Total time: 75 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 large zucchini, sliced; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 500g lamb, ground; 1 can (400g) crushed tomatoes; 1 teaspoon dried oregano; Salt and pepper to taste; For the béchamel sauce: 50g butter, 50g all-purpose flour, 500ml milk, 1/2 teaspoon nutmeg, salt and pepper to taste

A variation of the traditional Greek moussaka using zucchini and lamb instead of eggplant and beef.

75 minutes4 servings

Greek Moussaka with Zucchini and Lamb — Photo: Michael Wittwer · CC BY-SA 4.0

Ingredients

1 large zucchini, sliced
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
500g lamb, ground
1 can (400g) crushed tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
For the béchamel sauce: 50g butter, 50g all-purpose flour, 500ml milk, 1/2 teaspoon nutmeg, salt and pepper to taste

Method

Preheat oven to 180°C (350°F).
Slice the zucchini into 1cm thick rounds and toss with olive oil. Bake for 20-25 minutes until tender. Set aside.
In a large pan, cook the onion and garlic in olive oil until softened. Add the ground lamb and cook until browned. Stir in the crushed tomatoes and oregano. Season with salt and pepper. Simmer for 10 minutes.
In a separate pan, melt the butter and whisk in the flour to make a roux. Gradually add the milk, stirring constantly until thickened. Add nutmeg, salt, and pepper. Remove from heat.
In a baking dish, layer the cooked zucchini, then the meat sauce, then repeat the layers. Top with the béchamel sauce.
Bake for 25-30 minutes until golden and bubbly. Let rest for 10 minutes before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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