Ingredients with Measurements:
- 2 large zucchinis, sliced lengthwise
- 1 lb ground lamb
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 2 eggs
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat some olive oil over medium heat. Add the ground lamb and cook until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the can of diced tomatoes, dried oregano, dried basil, ground cinnamon, and ground nutmeg to the skillet. Stir to combine and let simmer for 10 minutes.
5. In a separate bowl, mix together the breadcrumbs and grated Parmesan cheese.
6. In another bowl, whisk together the milk and eggs.
7. Arrange the sliced zucchini in a single layer in the bottom of the baking dish.
8. Spoon the lamb and tomato mixture over the zucchini.
9. Sprinkle the breadcrumb and Parmesan cheese mixture over the lamb and tomato mixture.
10. Pour the milk and egg mixture over the top of the breadcrumb and Parmesan cheese mixture.
11. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the zucchini is tender.
12. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 362
Fat per serving: 20g
Carbohydrates per serving: 17g
Protein per serving: 28g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Fresh herbs can be used instead of dried.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Feta cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced potatoes to the bottom layer for a heartier dish.
- Use eggplant instead of zucchini for a more traditional moussaka.
- Add sliced bell peppers to the lamb and tomato mixture for extra flavor.
Tips and tricks:
- Slice the zucchini evenly to ensure even cooking.
- Let the moussaka cool for a few minutes before serving to allow it to set.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve on a large platter with fresh herbs and lemon wedges.
Garnishes:
Fresh parsley or mint.
Pairings:
Serve with a Greek salad and crusty bread.
Suggested side dishes:
Roasted vegetables or a side of rice.
Troubleshooting advice:
If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
Make sure the lamb is cooked through before adding the other ingredients.
Food history:
Moussaka is a traditional Greek dish that is typically made with eggplant and ground lamb.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve as a main dish with a side salad or vegetables.
Related Categories
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Region: Greek
Taste: Savory, Rich, Tangy, Comforting, Aromatic