Mediterranean Zucchini Moussaka with Feta
80% автентично · Greek-inspired
A vibrant twist on zucchini moussaka, incorporating Mediterranean flavors like feta cheese, herbs, and a hint of cinnamon, offering a lighter yet rich profile.
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Съставки
- Zucchini1.2 kg
- Ground Lamb or Beef500 g
- Eggplant1 medium
- Onions1 large
- Garlic3 cloves
- Feta Cheese150 g
- Eggs3 large
- Milk200 ml
- Butter30 g
- All-purpose Flour30 g
- Olive Oil50 ml
- Cinnamon1/2 tsp
- Dried Oregano1 tsp
- Fresh Mintsmall bunch
- Saltto taste
- Black Pepperto taste
Стъпки
- 1
Slice zucchini and eggplant into 1 cm thick rounds. Salt and let sit for 30 minutes, then pat dry. Fry in olive oil until golden. Set aside.
- 2
Sauté chopped onion and minced garlic in olive oil until softened. Add ground meat and cook until browned. Stir in cinnamon, oregano, salt, and pepper.
- 3
Prepare a simple béchamel: melt butter, whisk in flour, cook for 1 minute. Gradually whisk in milk until thickened. Remove from heat, stir in 2 eggs and half the feta.
- 4
Layer zucchini, eggplant, meat mixture, and béchamel sauce in a baking dish. Top with remaining feta.
- 5
Bake at 180°C (350°F) for 45-55 minutes, until golden and set.
- 6
Garnish with fresh mint before serving.
