Zucchini moussaka

Ingredients for 6 servings:

• 800 g potatoes
• 700 g zucchini
• 500 g minced meat, mixed
• 200 g fresh tomatoes
• 200 g tomatoes, pureed
• 250 g feta cheese
• 1 m.-sized onion(s)
• 2 garlic cloves
• 3 tbsp tomato paste
• 200 ml water or broth
• n. B. cheese, grated
• salt and pepper
• olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 5 minutes

a simple recipe for those who don’t like eggplants

Peel the potatoes, halve them if necessary, and pre-boil them for about 10-15 minutes. They should not be too soft. Finely chop the onion and garlic cloves and fry them in olive oil. Cut the fresh tomatoes into small pieces and add them to the pan. The onions should not brown yet. Continue frying, stirring constantly, until the liquid from the tomatoes has gradually evaporated. Season the minced meat with salt and pepper, add it to the pan and break it into small pieces, then add the tomato paste. Continue frying and finally add the passata. Season again with salt and pepper. Slice the zucchini and pre-cooked potatoes and arrange them in a baking dish. Crumble the feta cheese and sprinkle about half of it over the zucchini and potato layer. Spread half of the minced meat over the top. Return the pan to the heat, slowly add the water or stock, and stir until a sauce forms. Layer another layer of potatoes and zucchini in the baking dish, scatter the remaining feta over the top, and pour the sauce over the top. Bake in the oven preheated to 180°C (fan/convection oven) for about 40 minutes on the middle rack. Sprinkle with grated cheese, if desired, and bake for another 10-20 minutes.