Zucchini – Moussaka
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat
- 2 medium onion (s)
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 bunch parsley
- 1 kg zucchini
- 2 egg (s)
- 2 tablespoon flour
- 2 cups yogurt
- 100 g sheep cheese
Print Recipe
Pin Recipe Instructions
- Fry the minced meat with the diced onions and garlic cloves in hot fat, turning, until lightly browned and crumbly. Season to taste with salt, pepper and oregano. Mix the tomato paste with a little water and add, let everything stew for another 5 minutes. Chop the parsley and fold in at the end.
- Wash the zucchini, rub dry and cut into finger-thick slices. Heat the fat in a second pan, turn the zucchini slices in flour and fry briefly on both sides.
- Line an ovenproof dish with fried zucchini slices, sprinkle some minced meat on top, lightly sprinkle with crumbled sheep`s cheese, top with zucchini slices, etc. Stop with sheep`s cheese.
- Whisk the eggs with the yogurt and salt and spread over the ingredients. Bake the casserole in the 200 degree oven for 45 minutes.
- Baguette and a dry red wine go well with this.
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