Moussaka is a popular dish in the Balkans and the Middle East. It is a puff casserole of vegetables and minced meat under cream sauce. The vegetable basis of moussaka is usually eggplant, but sometimes it is also prepared on the basis of other vegetables, such as zucchini. Moussaka with zucchini can be of two types. One option suggests that zucchini completely replace eggplant, thus becoming the main ingredient. In other versions, they only complement eggplants, making up a harmonious combination with them. Both options are good and deserve to be included in your daily diet, especially during vegetable harvest season.

Cooking features

Not every vegetable casserole can be called moussaka. In order for it to live up to this name, it must be properly prepared. This task is not difficult, but still has its own characteristics, which should be known not only to the novice hostess.

• IN traditional recipes eggplant is one of the main components of moussaka. They can be part of the dish, even if it is prepared from zucchini. In this case, it is necessary to remove corned beef from eggplants - a harmful substance due to which they have a bitter taste. Fortunately, getting rid of it is quite easy - salt can pull it out of vegetables. It is enough to sprinkle the eggplants with salt or dip them in saline for 20 minutes, and there is no corned beef left in them. After that, it remains only to rinse them well in running water so that they are not oversalted, and dry them with napkins.
• Both eggplants and zucchini for moussaka require young ones. Eggplants are usually peeled, zucchini can not be peeled, but only if there are no damages on their peel.
• Cut vegetables for moussaka should be plates with a thickness of 5 to 10 mm, along or across - it does not matter. The main thing is that the vegetables completely cover the bottom of the mold in which the moussaka will be baked, forming a continuous bottom layer.
• Zucchini and eggplant must be fried before being placed in a mold. Otherwise, you will have to wait too long for them to be cooked through enough to become soft. It is not worth frying them until cooked, it is enough to lightly brown on both sides. After that, the fried vegetables must be laid out on a napkin, and only after it absorbs excess oil, they can be transferred to a baking dish.
• Despite the fact that moussaka can be vegetarian, minced meat is more often used for its preparation. Traditional recipes usually call for lamb mince, but it can be made with beef or poultry. In any case, preference should be given to minced meat prepared by oneself, since no one will give you a guarantee that sufficiently high-quality ingredients were used in the production of the purchased one. The quality of the meat, in turn, plays an important role: from bad minced meat delicious dish don't cook.

Moussaka is an independent dish, it does not require a side dish. However, the option of serving it to the table in the form cold appetizer, in some countries it is considered a salad.

Moussaka with zucchini and eggplant

• eggplant - 0.6 kg;
• zucchini - 0.3 kg;
• minced meat - 0.5 kg;
• tomatoes - 0.5 kg;
• onions - 100 g;
• flour - 30 g;
• cream - 0.4 l;
• chicken egg - 3 pcs.;
• hard cheese - 0.3 kg;
• salt, pepper - to taste;

Video recipe for the occasion:

Cooking method:

• Wash the eggplant, cut into circles 7–8 mm thick.
• Prepare a saline solution using 10 g of salt per liter of water.
• Immerse the eggplant in the solution. Remove them after 20 minutes and wash well. Pat dry with a towel.
• Wash and cut into circles about the same size as eggplant, young zucchini.
• Peel and finely chop the onion.
• Make small cross cuts on the tomatoes. They should be on the side opposite the one where the stalks were. Boil water and dip the tomatoes in it for a minute. Transfer them to a bowl with a slotted spoon. cold water so they can cool down faster. After that, the tomatoes need to be peeled.
• Place the tomato pulp in a blender bowl and turn into a puree.
• Finely grate the cheese and divide into two approximately equal parts.
• Heat oil in a frying pan and add chopped onion to it. Fry it for a couple of minutes.
• Add minced meat to the onion. Salt and pepper it. You can add a pinch of nutmeg if you like.
• Fry the minced meat for 7-8 minutes along with the onion, then pour into the pan with it tomato puree. Simmer for 10-15 minutes until most of the liquid from the pan has evaporated.
• Fry zucchini and eggplant alternately in a clean pan.
• Put eggplants on the bottom of the form, put half of the minced meat on them, smooth with a spoon.
• Put the zucchini in the next layer, cover them with the remaining minced meat.
• Toast the flour in a dry frying pan. Gradually pouring cream into the pan and whisking them with a whisk along with flour, prepare a creamy sauce.
• Cool the sauce slightly, add the eggs to it, continuing to beat.
• Pour one part of the cheese into the sauce, beat until the sauce looks even.
• Pour the sauce over the shaped vegetables and minced meat. Sprinkle with remaining cheese.
• Put in the oven and turn it on. Cook the moussaka for 25 minutes after the oven reaches 180 degrees.

Classic moussaka recipes involve the use of a small amount of wine when preparing minced meat for her, but it is not a necessary ingredient. If you still do not want to deviate from tradition, reduce the number of tomatoes by about half, replacing them with 100-150 ml of dry wine, red or white - it doesn't matter.

Moussaka with zucchini and potatoes

• young zucchini - 1 kg;
• onions - 0.2 kg;
• potatoes - 0.3 kg;
• minced meat - 0.5 kg;
• tomatoes - 0.3 kg;
• butter - 70 g;
• chicken egg - 2 pcs.;
• oregano - 5 g;
• cinnamon - a pinch;
• walnuts- 50 g;
• red dry wine - 100 ml;
• cheese - 150 g;
• flour - 50 g;
• milk - 0.5 l;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Cut the zucchini into circles about half a centimeter thick, lightly fry in vegetable oil.
• Chop the peeled onion, put it in a frying pan with hot oil.
• After a couple of minutes, add minced meat to the onion and fry them together for 10 minutes.
• While frying the minced meat, pour over boiling water and peel the tomatoes. Puree them with a blender.
• Add the tomato paste to the mince. Salt it and season with pepper, oregano and cinnamon. Simmer for 10 minutes.
• Pour in the wine and continue to simmer until most of the liquid in the pan has evaporated.
• Peel the potatoes, cut them into thin slices.
• Melt the butter in a clean frying pan, add flour to it, mix well, whisking with a whisk. Add milk while continuing to beat.
• Remove from fire. Gradually add eggs, chopped walnuts, finely grated cheese to the sauce.
• Place half of the zucchini in the bottom of the baking dish, put the potato slices on them, salt and pepper.
• Put the minced meat, cover it with the remaining zucchini. Fill with sauce.
• Cook in the oven at 180 degrees for 40 minutes.

Moussaka, made from zucchini with potatoes and minced meat, has a balanced taste, which was especially liked by many of our compatriots.

Moussaka with zucchini is a tasty and healthy dish that can be prepared on weekdays and served at the festive table.

Moussaka is a popular Greek dish. A high-calorie and incredibly tasty dish served in every Greek restaurant.

Moussaka is a casserole of vegetables, especially eggplant, and meat with bechamel sauce. The moussaka recipe is known in the cuisine of many countries, but the Greek moussaka is the most delicious.

There are many varieties of eggplant and meat casseroles, and there is always room for your own culinary and taste preferences. After all, a wonderful cap of French bechamel sauce was added to the moussaka in Greek - and the taste of the dish only won! With traditional Greek yogurt instead of moussaka sauce, it is just as wonderful.

Moussak recipe at home

The recipe includes the main components of Greek moussaka (eggplant, meat, bechamel, cheese) with a little improvisation (no nutmeg, but there are sun-dried tomatoes). The classic recipe is at the bottom of the page.

Ingredients

• eggplant - 1 kg
• bow - 2
• minced beef (mutton) - 500 grams
• tomatoes - 3 medium
• sun-dried tomatoes - 4-5 pcs.
• dry red wine - 150 ml
• cheese - 100 grams
• butter - 70 grams
• milk - 1 cup
• flour - 1.5 tbsp. spoons
• spices, salt, pepper, olive oil

How to make moussaka

Eggplant for moussaka.
The basis of moussaka is eggplant layers, due to which the appetizer keeps its shape when served in portions. To make the serving perfect, take young fruits without ripe seeds.

To peel or not to peel eggplant for moussaka?
In a traditional dish, vegetables are used along with the skin, but you can also peel them completely or remove them in strips. When baked, the skin will become soft and practically will not be noticeable in the dish. If you decide to leave, then choose eggplant without dark spots.

How to cut?
The shape of the cut does not play a big role - cut along, getting plates, or across into circles. The main thing is that the eggplant pieces fit well into the mold, leaving no empty gaps between them. Keep this in mind when choosing the shape of the cut. The thickness of the pieces is 0.5-1 cm.



Then the eggplant should be thermally processed.
How? They can be blanched, baked in the oven, fried in a pan (grill pan).

If you bake in the oven or fry, put the chopped eggplant in a bowl, add salt and leave for 20 minutes to release the bitterness. Rinse under running water and pat dry. Then fry with a little oil. It is worth remembering that eggplants draw in a lot of oil during frying, and when they are ready, they give the oil back. Knowing this feature, use a minimum of fat - only to grease the bottom of the pan, and then put the eggplants on a sieve so that the oil drains.

To bake in the oven, brush eggplant slices on both sides with olive oil.



Chopped meat for moussaka.
Fry minced beef in olive oil. Stir all the time and break up lumps.



Peel and chop the onion. Cut the tomatoes in half and grate the pulp on a coarse grater, discard the skin. Add onions and tomatoes to minced meat.



Stir and continue cooking for 5-7 minutes. Then pour in the wine. Which wine is better? Opinions differ on this, choose to your taste - red, white, or even brandy.



Add spices to the minced meat: bay leaf, oregano, allspice, cinnamon, sun-dried tomatoes, lemon zest, chili flakes - to your taste.

Make the fire small and evaporate the liquid, bringing the minced meat to readiness and not forgetting to stir from time to time. Ready stuffing should be dryish, and the liquid is completely evaporated.



Prepare the bechamel sauce.
Melt the butter in a saucepan and stir in the flour, a whisk will do just fine. Aim for a thick roux (flour and milk base). Set the fire under the saucepan to a minimum. Let the butter and flour almost boil.



Remove the saucepan from the heat and pour in the milk, stirring constantly, in a thin stream. Warm milk slightly before adding.



The sauce will change before your eyes: at first it will be liquid, and after a couple of minutes it will begin to turn into a thick, creamy consistency.



So, the base sauce is ready, but it can be supplemented with grated cheese or egg yolk, seasoned with nutmeg.



When all the components of the moussaka are ready, you can start assembling. For this purpose, you will need a baking dish with sides.

Assembly and laying out.
First, form the bottom layer of eggplant, laying the largest pieces tightly together.



Sprinkle with grated cheese.



The next layer consists of minced meat.



Cover the minced meat with a layer of eggplant. If the shape and quantity of products allows, then the stacking can be increased by a couple more layers. Eggplants are the last layer - they are sprinkled with cheese and poured with bechamel sauce.



Sprinkle the top with cheese.



Cover the mold with foil. Bake in preheated oven at 180 degrees for 15 minutes. Then remove the foil and cook for another 15-20 minutes.



Serving moussaka.
Moussaka should (if you have enough patience) cool before serving: a little warm or cold, it is perfectly cut into portioned pieces.

Other moussaka recipes What can include moussaka

Vegetables. Some recipes for Greek moussaka include potatoes, which must be prepared in the same way as zucchini (cut and fried or baked). Usually put it in the base of the casserole, to give stability to the multilayer structure. The presence of potatoes does not particularly affect the taste, but a high-calorie dish with potatoes becomes even more satisfying and high-calorie.

Ground meat. Classic moussaka recipes use ground lamb or a mixture of ground lamb and ground beef, but if you like pork and beef, then cook with it.

Sauce. For the base of the sauce, you can use not only wheat flour, but also corn flour (bechamel with cornmeal- this is pure improvisation, and it is very tasty and unusual).

You can make portioned mini moussaka: cut the eggplant in half lengthwise, carefully remove part of the pulp, and blanch the boat in salted water; fry the minced meat with the pulp taken out, slices of tomatoes, chopped onions and seasonings; put the minced meat in the boat, pour the sauce on top (from yogurt or bechamel); fold into a mold, pour some water and bake in the oven.

Classic Greek moussaka recipe

Perhaps you should have started with this moussaka recipe, since it is considered basic. Includes, in addition to eggplant, potatoes. Nutmeg is part of both minced meat and bechamel.

(for 7 people)

Ingredients

For the base

• 3 kg potatoes
• 2 kg eggplant
• 1/2 liter olive oil

For minced meat

• 850 grams ground beef
• 1 bulb
• 2 fresh tomatoes
• 2 glasses of water
• salt and pepper
• 2/3 cup olive oil

For the bechamel sauce

• 5-6 tablespoons flour
• 250 grams of butter
• 400 grams of baked milk
• 800 grams of water - to dilute the milk
• 40 grams of grated fusible hard cheese
• 3 egg yolks
• 1 teaspoon nutmeg powder
• 2 tablespoons breadcrumbs

How to make Greek moussaka

1. Peel the potatoes and cut them into long slices 2 cm thick.

2. Wash the eggplants and cut them into 2 cm thick slices. Place the sliced ​​eggplants in salt water for 20 minutes to release the bitterness from them.

3. At medium temperature, fry potatoes on both sides in olive oil, then eggplant.

4. To prepare minced meat, grate 2 tomatoes and finely chop the onion.

5. Fry the onion in a saucepan, add minced meat to it and fry it for 7 minutes.

6. Add grated tomatoes, salt, pepper, nutmeg to the pan and pour 2 cups of water.

7. Cook the minced meat for approximately 45 minutes - until all the liquid has evaporated.

8. Once the potatoes, eggplant and minced meat are ready, start filling the baking sheet. Lay a layer of potatoes on the bottom, and a layer of eggplant on top of it. Spread the minced meat over the eggplants. Put another layer of eggplant on top of the minced meat, and again a layer of potatoes on top of the eggplant.

How to cook bechamel with eggs

Dilute the baked milk with water. Melt the butter in a saucepan over low heat. Once the butter has melted, add the flour to the pan - while constantly stirring the mixture. Then add the nutmeg and egg yolks to the pan, then - very slowly - pour in the milk.

Add fire. Remove the saucepan from the heat as soon as the mixture boils.

An alternative way to prepare bechamel is to slowly add grated cheese, stir until desired thickness. Then you do not need to sprinkle cheese on top of the casserole.

Pour the prepared béchamel sauce over the top potato layer and sprinkle the grated cheese and breadcrumbs on top.

Preheat the oven and bake at 200 degrees Celsius for approximately 1 hour and 15 minutes, until the crust is browned.

Recipe with potatoes and zucchini

It is generally accepted that the composition of moussak necessarily includes eggplant. But this is not a feature of all cuisines. In Romania and Serbia, tomatoes are used instead of eggplant. And in Bulgaria, the moussaka recipe provides for the formation of layers of potatoes and minced meat.

Recipe Ingredients: eggplant - 4 medium, zucchini - 3 medium, potatoes - 2 medium, Bell pepper- 2, onion - 1, tomato - 4-5, garlic - 2 cloves, tomato paste - 1 tbsp. spoon, Ground beef- 500 g, seasonings (cumin, nutmeg, salt, pepper, coriander, thyme, oregano), fresh parsley, olive oil, parmesan - 70 g, bread crumbs.

Cooking. Cut the eggplant and zucchini into circles, put in a colander and generously salt. Cover with a lid and press down with a weight to drain the liquid. Leave for 20 minutes. Then fry in olive oil until light brown. Remove excess oil with kitchen paper.

Lightly boil potatoes in uniforms. Peel and cut into circles no more than 5 mm thick. Fry finely chopped onion, chopped peppers (pre-remove the seeds) until soft and slightly brown. Add 1 clove of crushed garlic. Fry ground beef in a pan with butter, seasoning it with spices, pepper and salt.

Make tomato sauce. Peel the tomatoes, cut into small pieces, mix with pasta and 1 clove of garlic. Season to taste and simmer over low heat until thickened.
Mix breadcrumbs with finely chopped parsley, finely grated cheese and spices.

Spread in layers in the form: the first is a layer of potatoes, sprinkle with breadcrumbs, then a layer of minced meat, then a layer of eggplant, pour half the tomato sauce and put the fried onions and peppers, sprinkle with breadcrumbs with herbs and cheese, then a layer of zucchini, pour them with the remaining tomato sauce and sprinkle with cheese.

Bake at 180C for about 30 minutes. Cover with foil for the first 10 minutes. Let cool for 15-20 minutes before serving.

Vegetarian moussaka without eggplant

Moussaka is a terribly high-calorie dish. And at the same time delicious. Those who do not eat meat will love the recipe for a vegetarian casserole. To be exact, this is moussaka without meat, but with eggs and dairy products, that is, moussaka for lacto-ovo-vegetarians.

Recipe Ingredients: carrots - 250 g, celery - 1 root (about 100 g), onions - 2, olive oil, potatoes - 5, green beans - 500 g, rice - 0.5 cups, eggs - 4, milk - 0.5 -0.75 cup.

Making Moussaka for Vegetarians

Finely chop or grate the carrots and celery. Fry in oil until soft with finely chopped onion. Boil in uniforms, peel and grate potatoes on a coarse grater. Boil beans and rice separately. Cut beans into small pieces. Lay in layers in a dish, starting with potatoes.

Make a sauce of milk and eggs, salt and add your favorite spices. You can also make a classic bechamel. Pour over the vegetables (shake the mold a little so that the sauce reaches all the layers).
Bake for 20 minutes at 200 degrees. Cut the cooled moussaka into squares or rectangular pieces. Can be served with sour cream.

When traveling around Greece, tourists do not miss the opportunity to get acquainted with the local cuisine. Many people like the piquant taste of traditional Mediterranean dishes, therefore, returning to their native land, travelers often try to repeat the creations of Greek chefs at home. Among the popular dishes, Greek salad, Tzatziki, Taramasalata and Moussaka in Greek with eggplant stand out, the recipe of which we will give in today's article. After reading the material, you will learn how to cook classic Moussaka, as well as what variations of this dish are found.

What is Moussaka in Greek

In every restaurant, cafe or tavern in Greece, traditional Moussaka is served - a layered Greek casserole with eggplant, minced meat and cream sauce. By appearance and cooking technology, it is very similar to Italian lasagna, with the only difference being that Greeks use vegetables instead of pasta sheets. This dish is also associated with French cuisine, because the casserole is poured with the famous bechamel sauce.

This combination of European taste notes with traditional Greek products is due to the fact that the creator of Moussaka, chef Nikos Tselemendis, not only loved national cuisine, but also appreciated the culinary finds of other countries. As a result of the hobbies and experiments of the Greek chef, the classic recipe for Greek Moussaka with eggplant and bechamel sauce was born. Consider the detailed composition of this original recipe.

Ingredients

It is difficult to surprise modern gourmets, so classic recipes are constantly undergoing changes in the composition of the ingredients or the method of preparation. We will also get acquainted with the variations of the Greek casserole, but first we will consider the original classics.

Traditional Moussaka is made from eggplant and minced lamb. Lamb is the favorite meat of the Greeks, and will not be replaced by other types of meat delicacies. Beef, pork, chicken and turkey are a completely different taste for a Greek dish.

Here is a complete list containing the main ingredients of Moussaka:

• Eggplant - 1 kg;
• Minced lamb - 500-700 gr.;
• Onions - 2 pcs.;
• Tomatoes- 3 pcs.;
• Oilolive - 2 tablespoons;
• Cheese - 100 gr.;
• Dry white wine - 150 ml.

In addition, you need to stock up on spices and products for making the sauce.

The composition and proportions of spices are completely dependent on the preferences of the cook. Sometimes eggplant moussaka contains only ground pepper, salt and nutmeg. But in most cases, the dish is seasoned with a whole mixture of herbs. For a rich taste, a sprig of cinnamon, nutmeg, oregano, lemon zest, bay leaf, salt, red pepper and regular ground pepper are added to the minced meat.

Greek casserole is poured with bechamel sauce, for which you will need the following products:

• Milk - 0.5 l.;
• Butter - 90 gr.;
• Egg - 2 pcs.;
• Cheese - 150 gr;
• Flour - 2 tbsp.

General principles of preparation

The preparation of Moussaka is a rather lengthy process, consisting of several preparatory steps. The table below contains a description of each stage and important notes on the preparation technology.

This is how a traditional Greek dish is prepared. Now consider the popular variations of recipes.

Moussaka Recipes

In addition to the classic method of production, there are many delicious variations. this dish. For example, Moussaka with eggplant and potatoes, lean casserole, Moussaka with rice and more than 14 recipes for cooking this dish in the oven. In addition, often not lamb or beef is used as meat, but chicken and pork. And the composition of spices for snacks is completely inexhaustible. Chili, cinnamon, garlic, dill and parsley, nutmeg, black pepper - Moussaka goes well with everything.

Classic Greek Moussaka with Eggplant and Potatoes

This variation differs from the classic Greek Moussaka with Minced Meat and Eggplant only in the presence of potatoes. The steps of the process are:

1. Coarsely chop the eggplant, potatoes and tomatoes. Bring the vegetables separately in a pan until half cooked.
2. Fry the minced meat, adding a little parsley, salt, garlic, as well as olive oil and pepper to it.
3. Prepare Bechamel. Fry flour in butter, slowly adding milk (500 ml) to the mixture. Remove the thickened mass from the heat and add beaten eggs (2 pcs.), Season with nutmeg and mix.
4. Put everything in layers: potatoes, eggplant, minced meat, tomatoes, again eggplant and minced meat. Pour over the sauce and add a topping of grated hard cheese (150 gr.). Put in the oven.

Moussaka is baked with potatoes for about 60-80 minutes.

Vegetarian (Lenten) moussaka in Greek

Cooking a classic eggplant Moussaka recipe means getting a huge portion of calories. If you are an adherent of a lighter and healthier diet, then you can change the composition of the products and cook vegetarian Moussaka.

Required Ingredients:

• carrots (2),
• potatoes (5),
• celery (100g),
• green beans (500g),
• rice (half a cup)
• eggs (4),
• milk (200 ml),
• olive or vegetable oil (50 ml),
• onion (2).

Onions are finely chopped, carrots and celery are ground on a grater, after which the vegetables are put in a pan and fried. Rice, beans and potatoes are boiled separately. The finished beans are cut into pieces, and the potatoes are rubbed on a coarse grater. Prepared products are laid out in a form in layers, which are done in this order:

• potato;
• fried vegetables;
• rice;
• beans.

The sauce is made from a mixture of eggs and milk, but the classic Bechamel is also acceptable. Vegetarian Moussaka is baked for only 20 minutes at a temperature of 180 degrees.

For meatless dishes in addition to rice, beans or carrots, cooks use other vegetables. Therefore, it is not at all uncommon for Moussaka with cabbage, bell pepper, pumpkin, green peas etc.

Moussaka Greek style with eggplant and zucchini

Many people like to combine zucchini and eggplant in Moussaka, so the dish turns out to be more juicy and rich.

Such a casserole with minced meat is being prepared (meat mixtures from lamb, beef or veal are acceptable), the difference is only in the number of vegetables. Zucchini are cut and cooked in the same way as eggplant, you can even fry vegetables together. The only thing to note is that zucchini should not be soaked in water or kept in salt, because. they will lose their consistency.

Variation with eggplant and rice

Another recipe for people who do not accept meat and high-calorie pastas. With rice, Moussaka is cooked a little differently, so the full step-by-step instruction cooking.

1. Eggplants (2 pcs.) are peeled, cut into large chunks and fried. Spread the fried vegetables on paper to drain excess oil.
2. Rice (150 gr.) and white beans(300gr.) Boil until cooked and mix with each other.
3. Tomatoes (3 pcs.) Finely chopped and sautéed in a pan with herbs (to taste).
4. Prepared products are laid out in a mold in the following sequence: eggplant - tomatoes - rice and beans - tomatoes - eggplant. The dish is baked for 30 minutes.

Ready Moussaka is served without sauce, but with a sprinkling of fresh herbs.

A traditional Greek dish is cooked very tasty using a slow cooker. Thanks to the smooth heating of the bowl, Moussaka becomes more tender in taste.

Ingredients for the dish:

• eggplant - 2 pcs,
• onion - 1 pc,
• minced meat - 500 gr,
• eggs - 2 pcs,
• cheese - 150 gr,
• sour cream - 2 tbsp,
• flour - 2 tbsp,
• tomato paste - 1 tbsp,
• butter - 1 tbsp,
• garlic - 1 clove.

Cooking process

Cut eggplant into slices, stand for 20 minutes. in a salt bath, dry. Chop the onion and garlic, fry in the “Baking” mode until golden brown. Add the seasoned minced meat to the onion and continue cooking for another 20 minutes. Fill the mixture tomato paste, leave to languish in the same mode for 10 minutes

During this time, carefully mix the grated cheese, eggs and sour cream, achieving a homogeneous, thick mass. Open the bowl, put the eggplant on top of the minced meat and pour the sauce over the dish. Leave to cook for another 20 minutes until the vegetables are browned.

Moussaka with chicken and eggplant

Just as salads and casseroles with chicken are popular and tasty, so Greek Moussaka goes well with poultry meat. The cooking method is similar to the classic recipe, but instead of minced meat, chicken fillet is finely chopped and fried with vegetables. The dish is laid out in layers and poured with a sufficient amount of bechamel sauce.

Moussaka with zucchini rich in vitamins and minerals such as: vitamin B6 - 11.9%, vitamin B12 - 33.9%, vitamin PP - 13.5%, potassium - 12.7%, phosphorus - 13.6%, cobalt - 18, 6%, selenium - 13.5%, zinc - 18.3%

What is useful Moussaka with zucchini

• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

A complete guide to the most useful products you can see in the application

Moussaka - a traditional dish Greek cuisine. Mandatory components of classic moussaka are eggplant and tomatoes. Eggplants do not grow in our garden, but zucchini - the sea! I offer my own version of cooking moussaka with zucchini.

Ingredients

• Minced beef 500 g
• Onion 2 pcs (250g)
• Zucchini 700 g
• Potatoes 400 g
• Tomatoes 300 g
• Seasoning for minced meat (preferably with cinnamon)
• Salt 1.5 tsp
• Vegetable oil for frying

For sauce:

• Eggs 2 pcs
• Hard cheese 250 g
• Milk 3.2% fat 500 ml
• Flour 4 tbsp
• Butter 60 g
• Salt pepper

Cooking

I used a rectangular baking dish about 20 x 30 cm in size.

1. Boil potatoes in their skins until tender.
   I cooked in a slow cooker on the “Steaming” mode for 15 minutes.
2. Finely chop the onion.
3. Remove skin from tomatoes.
   To do this, I dip them in boiling water for 10 minutes.
4. Cut the tomatoes into small cubes.
5. Fry the onion in a frying pan vegetable oil approximately 10 minutes.
6. Add minced meat to the onion and fry, breaking up lumps, about 5-7 minutes.
7. As soon as the minced meat changes color, add the tomatoes and mix.
   Salt, add seasoning and simmer over low heat under the lid for 15 minutes.
   Cool down.
8. Peel the zucchini and cut lengthwise.
   If the zucchini is large with large seeds (like mine), then you need to cut it across into 2-3 parts, then cut into plastics about 1 cm thick.
   The core of the zucchini with seeds is not used.
9. Fry zucchini on a grill or pan with vegetable oil until lightly browned.
10. Place zucchini on paper towel to remove excess oil.
11. Peel the boiled potatoes and cut into slices 1 cm thick.
12. We're preparing the sauce.
    Cheese grate on a fine grater.
    Heat the milk in the microwave or on the stove: it should be hot.
13. The sauce can be prepared in a saucepan on the stove, but I used a slow cooker.
    Turn on the "Baking" mode for 40 minutes.
    Melt butter and add flour.
14. Mix so that there are no lumps.
    Fry for 2-3 minutes, stirring.
15. Gradually, 2 tbsp. add hot milk, stirring constantly.
    Lumps do not form if continuously stirred vigorously.
    As soon as the sauce thickens, turn off the multicooker and remove the bowl.
16. Add half of the grated cheese to the hot sauce, mix.
17. Whisk the eggs a little and add to the sauce, mix well.
    Add salt and pepper to taste.
    The sauce should be absolutely homogeneous.
    If the sauce turned out with lumps, then it can be beaten in a blender.
18. In a baking dish, greased butter, put the fried zucchini a little overlap.
19. Lay boiled potato slices over zucchini.
20. Put all the stuffing on the potatoes.
21. Put the second layer of zucchini on the stuffing.
22. Top with sauce.
23. Sprinkle the dish with the remaining cheese.
24. Bake the dish in the oven at a temperature of 160 degrees for 35-40 minutes.

The cooking process may seem somewhat laborious, but the result will exceed all your expectations!
Delicate vegetable casserole of zucchini and potatoes with fragrant meat stuffing, cheese sauce and crispy crust on top will not leave anyone indifferent!
It took me 3 hours to prepare moussaka with zucchini.
Moussaka is usually served warm.
Bon appetit!