Moussaka With Zucchini

By Birgitta

Zucchini are full of water and despite frying or cooking them - they still release more water during the baking process.

The addition of breadcrumbs does the trick, absorbing most of the excess water and ensuring a firm Moussaka that will hold is shape when you cut and place the serving on a plate. Also, I’ve grilled the zucchini (you may still fry them like the eggplant are) to make this a lighter entree.

Much like a Pastitsio, a Moussaka should be made ahead of time so as to allow the layers to settle. The aroma of the baking Moussaka will tempt you to cut into it prematurely. Resist…impatience will leave you with a blob of Moussaka and conversely if you wait, you’ll enjoy a nice discernible piece of Moussaka will grace yours and your guest’s plates.

Ingredients

• Approx. 2 lbs. of zucchini, sliced lengthwise
• 1/2 cup of breadcrumbs
• 4 cups of meat sauce
• 1 recipe for Bechamel Sauce
• 1/2 cup of grated Kefalotyri or Romano cheese
• 9 x 9 inch square baking tray
• some olive oil
• salt and pepper to taste

Preparation

Step 1

Pre-heated 375 F oven

You may fry your zucchini slices that are seasoned and light dredged in flour or, simple grilled the slices on your gas or charcoal grill. Transfer the zucchini to a platter lined with paper towels so as to blot any residual moisture.

Lightly oil the the baking dish and sprinkle half the breadcrumbs on the bottom. Lay half the zucchini slices on top of the breadcrumbs, one slice slightly overlapping the over (another step to hold your Moussaka in place).
Now spread half the meat sauce over the zucchini slices and repeat with another layer with the remaining breadcrumbs, the remaining zucchini slices and remaining meat sauce.

Now top with your Bechamel Sauce and spread it evenly. Sprinkle the top with your grated Kefalotyri cheese. Baked in your pre-heated oven for about 45 - 60 minutes or until the top is golden brown.

Allow the Moussaka to rest for at least 60 minutes before slicing. Serve warm with a Greek salad