John Myers
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Casserole: Zucchini Moussaka
The perfect casserole: zucchini moussaka recipe with a picture and simple step-by-step instructions.
* for the filling
- 0,5 tsp Salt
- 1 Egg
- Breadcrumbs
- 1,5 tbsp Parmesan
- 1 Onion
- 150 g Minced meat
- 1 tbsp Oil
- 25 ml Red wine
- 1,5 tbsp Tomato paste
- Salt
- Crushed red pepper
* for the sauce
- 1 tbsp Butter
- 1 tbsp Flour
- 250 ml Milk
- Salt
- Pepper
- 2 Eggs
- Wash the zucchini (it is best to scrub it off) and cut into thick slices. Place these on a large plate or something similar and sprinkle with salt.
- For the filling, peel and chop the onion. Heat the oil in a pan and fry until translucent, then add the minced meat and fry. Deglaze with red wine, then stir in tomato paste, season and sauté briefly. Then take it off the stove.
- For the sauce, heat the butter in a small saucepan and stir in the flour. Then add the milk and stir with a whisk so that there are no more lumps. Season with salt and pepper, then remove from heat and let cool down a little. Then hide eggs.
- Now dab the zucchini with a kitchen towel. Place the egg on a deep plate and whisk, place the breadcrumbs on a second plate. Roll the zucchini slices first in egg, then in breadcrumbs.
- Butter a casserole dish and add a layer of zucchini slices. Pour half of the sauce on top, then spread the filling on top, now the remaining zucchini slices and then the other half of the sauce. Sprinkle the Parmesan on top.
- Cook / bake in an oven preheated to 200 ° C for about 30-35 minutes.
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