Potato – Zucchini – Moussaka
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 cloves garlic
- 1 tablespoon olive oil
- 500 g minced meat, mixed
- 2 tablespoon tomato paste
- 1 can tomato (s), peeled, 800 g
- 1 teaspoon oregano
- 3 tablespoon parsley, chopped
- 700 g zucchini
- 1 kg potato (s), waxy
- 80 g butter
- 200 g sheep cheese
- 50 grams flour
- 550 ml milk
- salt and pepper
- nutmeg
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and garlic and sauté in the oil. Add the minced meat, fry for about 5 minutes. Stir in tomato paste, tomatoes with juice and oregano and simmer for about 20 minutes. Fold in the parsley, season everything vigorously.
- Clean the zucchini, peel the potatoes, wash both and cut into slices. Pre-cook the potatoes for about 10 minutes. Grease a baking dish with butter. Layer alternately the potato slices, minced meat, zucchini and cheese until the ingredients are on top. Finish with potatoes.
- Preheat the oven to 180 °.
- Melt the butter, sweat with flour, pour in the milk, bring to the boil, season. Pour into the tin, bake for about 50-60 minutes.
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