I can recall having Moussaka from as early as my memory takes me. Every Greek home has a version of Moussaka and surely any of you who read my blog on a regular basis also (of course) enjoy Greek food and you’ve likely had a Moussaka.
Moussaka usually is made with slices of fried eggplant layered between an aromatic meat sauce and topped with a creamy Bechamel Sauce. There are also versions of Moussaka that also include slices of potatoes as one of the components.
Again, there’s no right or wrong – just that my family makes it with meat sauce, eggplants and the Bechamel. Back in the early nineties when I was visiting Greece and the “party islands”, I touched upon the non-stop, dance-crazy and sleep-depraved island of Mykonos.
One evening while out with friends, we sought to eat some more traditional Greek food, to get away from the souvlaki, gyro and fast food that was mere fuel for the night’s partying. On that evening, at a taverna near the Catholic church in the main town did I try (and enjoy immensely) a lighter Moussaka. One with zucchini.
The zucchini Moussaka hit the spot in so many ways as I longed for some “home cooking”, I was starving for real food and this lighter version was perfect for that warm and breezy evening in Mykonos.
Years ago I tried to recreate the dish but each time the Moussaka would end up a soggy blob…no doubt the zucchini to blame. Here, that problem is solved with the use of breadcrumbs. Yes, breadcrumbs. Zucchini are full of water and despite frying or cooking them – they still release more water during the baking process.
The addition of breadcrumbs does the trick, absorbing most of the excess water and ensuring a firm Moussaka that will hold is shape when you cut and place the serving on a plate. Also, I’ve grilled the zucchini (you may still fry them like the eggplant are) to make this a lighter entree.
Much like a Pastitsio, a Moussaka can be made ahead of time so as to allow the layers to settle. The aroma of the baking Moussaka will tempt you to cut into it prematurely. Resist…impatience will leave you with a blob of Moussaka and conversely if you wait, you’ll enjoy a nice discernible piece of Moussaka will grace yours and your guest’s plates.
Before I get on with the recipe, this dish is definitely a weekend dish. You have three components…the vegetables (zucchini), the meat sauce and your Bechamel. Despite the easy assembly, some time is needed to prep your three components of a Moussaka.
Moussaka With Zucchini
2 to 3 large Russet or Yukon Gold potatoes, peeled, cut into 1/4 inch slices
3 lbs. zucchini (about 4-6), cut into 1/4 inch slices
all-purpose flour
approx. 1/2 cup breadcrumbs
Meat Sauce
1 1/2 lb. of extra lean ground beef
4 tbsp of olive oil
2 cups diced onions
3 bay leaves
4-5 cloves of minced garlic
1 -796ml can of plum tomatoes, pureed (or Pomodoro)
1/2 cup white wine
salt, pepper
1/2 tsp. ground allspice
3 tsp dried oregano
1/8th tsp cinnamon
- Place a large skillet on your stovetop and add about 1 1/2 inches of oil. Once the oil is about 360F, fry your potatoes in batches and reserve on a paper towel lined platter.
- Wash and cut the zucchini lengthwise into 1/4 inch slices. Dredge in flour and fry in 360F hot oil until golden, reserve on a platter.
- Prepare the meat sauce by pouring olive oil into a sauce pan and add your onions, garlic and bay leaves. Reduce to medium-low and cook until the onions are translucent. Add your beef and brown. Season with salt and pepper.
- Add your wine and reduce until there’s barely any liquid. Add your tomato sauce, oregano. Simmer until you have a thick meat sauce. Adjust seasoning and add your cinnamon. Remove the bay leaves and set aside your sauce.
Bechamel Sauce
1/2 cup butter or olive oil
1/2 cup flour
4 cups of warm milk (no lighter than 2%)
2 egg yolks
1 cup of Kefalotiri or Romano cheese
salt to taste
pinch of grated nutmeg
- Put the butter in a pot to melt. Add the flour, stirring quickly with a wooden spoon to prevent lumps from forming. Stir & cook the flour/butter mixture to a golden colour.
- Pour in the milk while stirring and then and salt to taste, stirring the mixture constantly. When it thickens, turn off the heat and add your cheese and slowly pour in your eggs, continue stirring.
- Add your nutmeg and stir.
Assembly
- In a 13″ x 9″deep casserole, grease the bottom and sides of pan with butter and sprinkle the bottom with bread crumbs. Place one layer of potato on the bottom, season with salt and pepper and sprinkle more bread crumbs.
- Top with a layer of zucchini, season with salt and pepper and sprinkle another layer of bread crumbs.
- Spread meat sauce over top and sprinkle with some grated cheese.
- Sprinkle more bread crumbs and then second layer of zucchini. Season with salt and pepper and sprinkle with bread crumbs.
- Pour the Bechamel Sauce on top and sprinkle more grated cheese to help with a crisp, golden surface. Bake in a pre-heated 400F oven for 45-50 minutes or when top is golden brown.
- Allow the Moussaka to rest for 45 minutes before cutting and serving.
58 Responses
A true classic! I love how you’ve used the breadcrumbs in this to stop the “sogginess” of the zucchini…great thinking! And it looks mighty delicious too!
wow… i didn’t know if you could make this dish again and make it better but this looks amazing. the layers are seriously spaced perfectly. did you measure it? kidding. i’m seriously drooling at that final picture.
Peter – This looks like a winner that I’m going to have to try and make. I love eggplant but the zucchini sounds like a nice change.
One of my favorite Greek dishes! That version is interesting. Yummy!
Cheers,
Rosa
Love the idea of this Peter so I will most certainly give it a go. The breadcrumb idea is fantastic as are your pictures!
Yum!
That’s one juicy moussaka Peter! I love zucchini and I usually add them to the eggplant moussaka too!
i have to agree with food junkie – i like adding both aubergines and courgettes to moussaka; very pretty to look at too!
I love this version of moussaka. I’m not all that keen on aubergine but adore courgettes so this really appeals to me. I’ll have to try it out.
Your mousaka looks so juicy and tasty!!
I usually make a mousaka with both, aubergines and zucchini!
I love moussaka yet have never made it. Yours looks fabulous, rich and luscious and delicious! Love the zucchini in place of the eggplant.
I have only made this with aubergines, love the idea usinf zucchini as that is one of my favourite veg.
Looks beautiful and delicous.
Your Moussaka looks incredible! It’s making me hungry, with all of that delicious cheese and vegetables.
Mmmmhhhhhh, moussaka. That sounds like a great alternative to the classic ingredients.
As I was reading, I thought zucchini has a lot of water but, of course, you figured that out and remedied it. Fabulous execution – the photos are mouth-watering.
What a perfect way to use up all those “super” zucchini at the end of the season. Thanks for the idea Peter.
That final result is just gorgeous! Great way to deal with the zucchini!
I like this version a lot. Eggplant is one of those veggies I’m “weird” about. I only like it prepared certain ways. I suppose it’s just as well as I tend to get a slight allergic reaction from it (a burning on the tongue). A zucchini one would be up my alley.
I remember as a kid and in my teens, moussaka was this big, trendy, yuppie food. It was at all the upscale potlucks.
aside from baklava, moussaka is the primary reason i wish i was greek. this variation looks absolutely tremendous and drool-worthy and knee-weakening and every other complimentary adjective ever used. :)
This looks amazing. I like moussaka (not with potatoes) but I love the sound of a lighter version!
At some point, can you blog about galaktoboureko? It beats even baklava to be my favourite Greek dessert!
… except I just searched and see you posted about it last year. Thanks!
Oh wow Peter, this looks awesome! I’m glad you didn’t put potatoes in it, this looks perfectly satisfying without the extra carbs. I must make this myself, and compare it to my favourite lasagna di melanzane, which is basically the Italian version of the ggplant moussaka!
Thanks for sharing!
This looks awesome!!!
I missed the Greek Food Festival here in Pittsburgh last week. =(
Your dishes make me drool!
Now, that looks awesome!
xox
Oh Peter – this has me drooling. I love that it has a white and tomato sauce. Looks fantastic.
I usually make moussaka with aubergines, zucchini and potatoes. Yours look amazing!
Oooh, bring that on. It looks great on that plate.
You are right, there is no wrong or right, if you like potatoes, which children usually do, you use them or if you like zucchini more then you use zucchini. Personally I love all three ingredients and often use all of them but mostly potatoes and eggplants. Your pictures look great.
I’ve forwarded this to a friend who’s become a bit of a moussaka fanatic recently. I much prefer zucchini to eggplant, so I’ve offered to be his tester if he tries this recipe.
I have to admit, that my favorite version of moussaka has always been the zucchini. My mother and aunt always make it either with eggplant, zucchinni and potato or just with zucchini and potato. So I’ve grown up liking the zucchini in there. And the grilling of the vegetables is a great thing too. This moussaka looks really great Peter.
Yassou, I am familiar with musakka made with eggplant in our Turkish cuisine. It’s for the first time I see it made with zucchini and I am quite happy about it, I love zucchini with a passion. Also, use of bechamel sauce makes it irresistable!
This version sounds much more appetizing to me than the eggplant one! I’ll have to give it a try.
Another fan of your substitution of zucchini for eggplant! Well done, as usual, Peter!
That looks awesome. I will be making this one for sure.
I can’t tell you how HUGE my soft spot for moussaka is… and to me the best of them are made with meat sauce.
Love this version. And that photo. Drool-worthy.
moussaka has been on my list for so long. i really, really need to make it. this looks so delicious. i love the banner picture with the boat and the lighthouse! so pretty :)
Peter, I was so happy to see this and the beautiful pictures! I made it 2 years ago at Easter and it got rave reviews. I love eggplant, and I also really love the zucchini moussaka. It’s wonderful in its own way.
Great idea to use the zucchini. I prefer it to eggplant, actually. Looks delicious as always Peter!
MMMMMM….Peter!! 8) !!! I love it! Excellente food!!
Peter, this looks so scrumptious! It’s dinner time & I’m hungry looking at this! Cheers!
I never had the zucchini version, it looks really delicious.
That last picture says it all! Nice tip to use the breadcrumbs!
Peter, I wonder if salting and pressing a stack of zuchini would take the water out of it; much like we do with eggplant before we fry it? On the other hand, I would probably put breadcrums on my cereal in the morning so maybe that’s good enough!
My favourite Greek dish Peter and yours looks truly delicious. Beautiful photos as always.
That looks absolutely delicious, Peter! I really think the flavors of moussaka really lends itself to going with zucchini! Looks great!
I know you said it serves 6 – but I’m pretty sure with a good bottle of wine that would serve just 2 of us. Yum…. Good call on the bread crumbs! I make zucchini lasagna that I think could benefit from that trick as well.
At my first job as a cook in the late 70’s in Aspen, my job was to make the moussaka. I think it was the first time I ever tried it. Loved it then, still do. Made several sheet pans nightly.
LL
Want to try it with zucchini!
What a breathtaking dish, Peter. I tried to make a zucchini lasagna once, but like you say, it releases a lot of water making it soggy. Great thinking with the bread crumbs. I will try it like this next time.
Looks wonderful, Peter!
Thanks for the tip about the breadcrumbs.
Wow, I’m going to go veggie on this and will let you know how it went, Peter!
A loves such dishes, but most that are available are meat-based. So, will go Marinara on this?
You could try veggie…a chunky marinara sauce and perhaps thicker zuchinni slices to give the layers more “umph”.
I love the use of the zucchini and it gives me a fantastic idea on what to do with the ones growing fast in my garden. I am loving that cheesy top…talk about a slice of heaven. Yum!
I really like the sound of a zucchini moussaka! Good call on adding the bread crumbs to absorb some of the moisture. That slice looks perfectly cut and yet still nice and moist.
If you salt the zucchini slices for an hour, the water will pull out. no more soggy zucchini!
This looks awesome! I’m on an iPad and cannot find your meat sauce recipe. The links are not working for me at all. I was able to find your be bechamel sauce but not the meat. Can you help? Thanks!
Laura, thanks for your comment. I am trying to fix the links but you should know many recipes have been supressed since my cookbooks came out. Here’s the link to my latest book, including the meat sauce recipe:
http://www.amazon.ca/The-Big-Book-Mediterranean-Recipes/dp/1440579504/ref=pd_sxp_grid_i_0_0
Made this a while ago, and it was amazing – probably the best Moussaka I have ever made (or tasted). Thank you so much! As we have a family reunion coming up this weekend, I was planning to make it again, but had the same problem – links to the Meat Sauce and also the Béchamel will not come up. Please help, I am desperate!!! Thank you again, Peter.
Carmel, some of my recipes were pulled off the blog as they now appear in my cookbook. You may purchaase a hard copy or electronic version off of Amazon. Thank you for your kind words, hope you’ll buy the book.
I never get tired of this recipe and it’s always one I go back to after many years – thanks!!!