by ayallawt | August 23, 2011 2:50 pm
This is my personal, quick and easy version of a classic favorite. This zucchini moussaka is lighter and easier to make than its eggplant counterpart, not to mention that in order to cut even more on the calories and workload, I skip the heavy bechamel topping and decorate my moussaka with tomato slices.
2 very large zucchinis, or 3 smaller ones
a little olive oil for brushing
4 cups ready meat sauce, the kind you make for pasta. I always have a frozen batch ready for a rainy day
1 cup bread crumbs
3-4 firm tomatoes
3 Tbsp olive oil
1 tsp paprika
salt and pepper to taste
1. Slice zucchinis lengthwise into thin slices. Place slices on a large oiled baking sheet, brush or spray the top of the slices with some more oil and broil for about 15 minutes, until the zucchini edges begin to golden.
2. Spread the bottom of an 8 inch Pyrex baking pan with half a cup of bread crumbs, top with half of the zucchini slices (make sure you tile them slightly on top of each other to prevent leaks), then 2 cups of the meat sauce. Repeat with another layer of tiled zucchini slices and the two last cups of sauce and finally the remaining half a cup of bread crumbs.
3. Cover the moussaka with a pretty layer of tomato slices. Mix together the olive oil and paprika and brush on top of the tomatoes.
4. Bake in a 375F oven for 40 minutes and let cool for about half an hour before slicing.
Do not wait two whole days before taking a picture of the last piece of your Moussaka or you’ll end up with this photo.
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