Since it's zucchini time, I decided today to make a fantastic and delicious light zucchini dish for lunch, which is moussaka. It's a little longer preparation, but you can do itself a day before, then everything goes easier. I decided on zucchini because in my opinion, when it's in season summer you should consume them as much as possible because they are very healthy! Moussaka can be heavy, but if it is made in combination with potatoes, which is more of a winter version. This moussaka consists of a layer of fried zucchini, minced meat filling, mozzarella, dressing, and Parmesan cheese. As I said, the preparation takes time, but it's worth it to make this incredible dish! Now follow the steps of this recipe how I make, and you will be very delighted!
Ingredients: baking dish 20x20 cm, simple, total time: 90 min,, 4 serving
6 zucchini/ cut into rings 5 mm
2 Tablespoons oil
1 big onion/ finely chopped
1 big carrot/finely chopped — or blended
640 g minced meat
2 cloves of garlic/ minced
2 teaspoon red ground pepper
1 Tablespoon fresh parsley/ finely chopped
1 teaspoon salt
black pepper to taste
flour as needed/ optional
For Topping:
5 medium eggs
1/2 teaspoon salt
black pepper to taste/ optional
1/2 teaspoon oregano
250 ml cooking cream
3 mozzarella/ grated
100 g Parmesan cheese/ grated as you like to sprinkle
Preparation:
Wash the zucchini well and dry. Together with the shell, cut into rings 5 mm.
Place in a bowl, add oregano, salt, and black pepper to taste. If you have smaller zucchini, cut them diagonally, that way you will get bigger and longer pieces. Mix well and let it stand 15 minutes.
Shake off any excess water that remains at the bottom.
Frying Zucchini:
Heat the oil in a large pan over moderate heat and fry the zucchini 3 minutes each side, until they are lightly browned. You can also work on the grill.
If you wish, you can also roll them in flour before frying if you want, I didn't do that this time.
Place the fried zucchini on a kitchen towel to absorb excess fat. Set cooling aside.
Finely chop the onion and garlic, peel and wash the carrot, then finely chop or blend.
Filling:
Pour 2 tablespoons of oil into a large pan, heat it over moderate heat. Add the chopped onion, stew until it becomes transparent, then add the chopped carrot, little seasoning (salt, black pepper) and stir well.
After 5-7 minutes, add the minced meat, stir everything well, add a little salt and pepper, cover the pan, simmer for about 15–17 minutes, with stirring occasionally. In the meantime, add minced garlic.
After the elapsed time, and when the liquid evaporated from the meat, add red ground pepper, finely chopped parsley and stir well. Simmer a few minutes. Control taste, add season as needed, then turn off heat.
Processing:
Brush a baking dish with a little oil, including the sides.
Spread the minced meat filling in a bowl with 1 tbsp.
Arrange 1 layer of zucchini, fill the gaps, sprinkle with Parmesan cheese, put about 3–4 tablespoons of minced meat filling, spread and level. Add the grated mozzarella, then sprinkle with oregano to taste.
Close again with zucchini, sprinkle with Parmesan cheese, add oregano, then add the filling again, then close the mozzarella with the remaining zucchini, add a little filling (1 tablespoon) on top.
Now make the topping for the moussaka and heat the oven.
Dressing:
Beat eggs with a little salt and oregano with adding cooking cream. Stir the mixture well, add 1 mozzarella grated or chopped in it.
Pour over the zucchini and arrange grated Parmesan cheese on a top.
Bake the moussaka in preheated oven at 180 °C for about 25-30 minutes.
Moussaka is ready when the surface is well browned.
Wait for the moussaka to cool down a bit, then cut it into 4 portions with grated Parmesan cheese.
Buon appetito!
NOTE:
You can fry the zucchini and the filling for this moussaka the day before, so put it in the fridge for tomorrow's preparation, if that's easier for you.
You can serve this moussaka with sour milk or sour cream.
If you don't have cream for cooking, you can use 300 ml milk with a little flour added, without lumps, 2 flat spoons will be enough. If you don't like flour, you can add 200 ml sour cream or 200 ml milk.
You can add more cream and fewer eggs, for example 3 eggs and 400 ml of cream.
If you like it richer, you can also add 2 potatoes or 1 eggplant.
There is no need to make tomato sauce for this moussaka, if you like that version then check out the recipe for Eggplant Parmigiana.
Keep the rest of the food in the refrigerator for up to 2 days.
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