Zeus & Co. Vegetarian Moussaka

May 09, 2023May 9, 20230 2
A healthy and flavorful Vegetarian Moussaka recipe from Zeus & Co. kitchen
in Vegetarian

Prep

40 min

Cook

50 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large baking potatoes , peeled and cut into 1/4 inch slices
1 large eggplant , cut into 1/4 inch slices
3 zucchini , cut into 1/4 inch slices
olive oil
1 onion , chopped
1 cup cooked garbanzo beans
1 can tomato sauce
salt & pepper
1 pinch cinnamon
1 pinch nutmeg
1/4 cup breadcrumbs
1/3 cup freshly grated parmesan cheese
1/2 cup all-purpose flour
1 cup milk
1 pinch cinnamon
1 pinch nutmeg
1/2 cup butter
1/3 cup freshly grated parmesan cheese

Nutrision Information

Servings Per Recipe
6
Calories
520
Sugar
8g
Fat
34g
Moussaka is a traditional Greek dish that is usually made with layers of eggplant and ground meat, topped with a creamy cheese sauce. This Vegetarian Moussaka from Zeus & Co. kitchen is a twist on the classic recipe. It features layers of potato, eggplant, and zucchini, topped with a garbanzo bean and tomato sauce, and a rich cheese sauce. The dish is seasoned with cinnamon and nutmeg, which add sweetness and warmth to the flavors. This recipe is a great option for vegetarians, or anyone looking to incorporate more veggies into their diet. It is also gluten-free and can easily be made vegan by substituting the milk and cheese with plant-based alternatives.

Instructions

1.Preheat the oven to 375°F.
2.In a large bowl, toss the potato slices with olive oil, salt & pepper, and place them in a single layer on a baking sheet. Bake for 25-30 minutes, or until they are golden brown and tender.
3.While the potatoes are baking, brush the eggplant and zucchini slices with olive oil and season with salt & pepper. Grill the slices for about 2-3 minutes per side until they are browned and slightly softened.
4.In a large saucepan, sauté the onion in olive oil over medium heat for about 5 minutes until they are soft and translucent.
5.Add the garbanzo beans, tomato sauce, cinnamon, nutmeg, salt & pepper to the saucepan and cook for about 10-15 minutes until the mixture has thickened.
6.In a separate saucepan, melt the butter over medium heat. Stir in the flour, then gradually whisk in the milk until the mixture is smooth. Season with cinnamon, nutmeg, salt & pepper.
7.In a large baking dish, layer the cooked potato, eggplant, and zucchini slices. Pour the tomato sauce over the vegetable layers. Top with the cheese sauce, and sprinkle the bread crumbs and remaining parmesan cheese over the cheese sauce.
8.Bake in the preheated oven for about 45-50 minutes until the Moussaka is hot and bubbly. Let it cool for a few minutes before serving.

PROS

This Moussaka recipe is packed with healthy veggies and garbanzo beans, which is a great source of plant-based protein.

The dish is rich and creamy from the cheese sauce, and flavorful from the spices used in the tomato sauce.

It can be made ahead of time and baked before serving, making it a perfect meal for entertaining or meal prep.

CONS

This dish takes some time to prepare with multiple steps for grilling, making sauces, and layering the vegetables.

It requires multiple pans and dishes to assemble which can increase the cleaning time.

HEALTH & BENEFITS

This Vegetarian Moussaka recipe is a great way to add more vegetables to your diet.
Eggplant, zucchini, and garbanzo beans are all high in fiber, vitamins, and minerals, which can support healthy digestion and reduce inflammation in the body.
The dish is also gluten-free and can easily be made vegan by substituting the milk and cheese with plant-based alternatives.

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