Moussaka with Zucchini

Zucchini Moussaka is an alternative version of traditional Greek, usually made with eggplant. The result is no less tasty, but, in our opinion, a lighter dish. A special flavor of this moussaka is given by a sauce flavored with ground walnuts and grated cheese. As for minced meat, we used beef in this recipe, but if you want to use lamb or pork, try it! And, of course, there will be nothing criminal if you add a little chopped greens (for example, parsley) to the moussaka with zucchini: the taste of the dish will acquire bright fresh notes.

Ingredients

• zucchini (zucchini) - 1 kg
• boiled potatoes - 2 large tubers
• olive oil - 100-120 ml
• onions - 2 pcs.
• large tomatoes - 2 pcs.
• chopped beef (minced meat) - 500 g
• ground cinnamon - 1/2 tsp.
• dried oregano - 1/2 tsp
• dry red wine - 100 ml
• butter - 75 g
• flour - 4 tbsp. l.
• milk - 500 ml
• ground walnuts - 1 tbsp. l.
• grated cheese - 150 g
• eggs - 2 pcs.
• salt, ground black pepper - to taste

Directions

1. Wash marrow (zucchini) for moussaka and cut into large slices lengthwise. Peel the potatoes, cut into 5mm circles and set aside until used.
2. In a large skillet in vegetable oil (add as needed), fry the courgettes in portions until golden brown on both sides. Spread on paper towels to absorb excess oil.
3. Peel and chop the onion. Cut the moussaka tomatoes crosswise and place in a colander. Pour boiling water over several times, then ice cold water. Peel, remove seeds, finely chop the pulp.
4. Leave a little vegetable oil to grease the mold. Heat the rest in a deep frying pan. Add the onion and cook for 5 minutes, stirring occasionally. Add the minced meat. Stir with a fork and cook everything together for 10 minutes.
5. Add tomatoes, cinnamon, oregano and pour in wine. Season with salt and pepper to taste. Continue simmering the moussaka base over low heat for 25-30 minutes, or until the liquid evaporates.
6. For the white sauce, melt the butter in a saucepan. While stirring, add flour and cook until golden brown. Pour in warm milk gradually. Stir continuously with a whisk, making sure that no lumps form. Cook until thick. Remove the white moussaka saucepan from the heat.
7. While stirring, add nuts and cheese, beat in eggs. Lubricate a 25x25 cm mold with oil. Place half of the courgettes and potatoes on the bottom. Spread the meat mixture on top and then the remaining courgettes.
8. Heat the oven to 180 ° C. Pour the zucchini moussaka with white sauce and bake for 50 minutes until a beautiful golden crust forms on the surface. Let cool for 5-10 minutes before serving.