Vegetarian Zucchini Moussaka with Mushrooms

Musaca vegetariana de dovlecei Vegetarian Zucchini Moussaka
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This is a vegetarian zucchini moussaka casserole recipe with mushrooms and tomato sauce, ideal to feed a whole family. 

Who’s the best at making delicious, vegetarian casserole recipes? My mom! She made this awesome, healthy zucchini moussaka and I absolutely loved it! I’m glad I learned this recipe from her. This vegetarian moussaka recipe is low calorie, low fat, dairy free and 100% tasty! Also, the prep part is really quick so you won’t spend a lot of time in the kitchen.

The original recipe contains eggs but it can easily be veganized if you use egg substitutes. I actually tried it with psyllium husks instead of eggs and it was perfect!

musaca de dovlecei Zucchini-Moussaka-Gif

Vegetarian Zucchini Moussaka
Prep time
Cook time
Total time
This is a vegetarian zucchini moussaka casserole recipe with mushrooms and tomato sauce, ideal to feed a whole family.
Serves: 9×13-inch rectangular casserole pan | 12 servings
  • 2-3 large zucchinis
  • 1 cup chopped, peeled tomatoes (canned or homemade)
  • 6 Tbsps tomato paste
  • 500g mushrooms (Portobello or button mushrooms – equal to approx. 4 cups), chopped
  • 2 big onions, chopped
  • 5 garlic cloves, mashed
  • 3 eggs (or 4 large Tbsps psyllium husks)
  • 1 bunch of dill, chopped
  • 2 tsp dry thyme
  • 2 Tbsps extra virgin olive oil
  • sour cream (optional) – use REAL, 100% NATURAL sour cream, not that low fat crap :)
  • salt and pepper, to taste
  1. Heat the olive oil in a large pan. Add chopped onion and saute for 2-3 minutes. Add chopped mushrooms and saute for another 5 minutes. Add 1 cup chopped and peeled tomatoes, you can use canned tomatoes, mshed garlic cloves, chopped dill, salt, pepper and 1 tsp dry thyme. Saute for 5 minutes and then remove from heat.
  2. Whisk 2 eggs and pour them in the pan. For vegan version, just add psyllium husks. Mix well.
  3. Preheat oven at 180C/350F.
  4. Grease a 9×13 rectangular casserole dish with some olive oil.
  5. Using a mandoline, make thin zucchini slices.
  6. Cover the pan in one layer of zucchini slices. Add the mushroom composition and spred evenly. Cover it with the final layer of zucchini slices.
  7. Beat the remaining egg and pout it over. Spread evenly.
  8. Spread 5-6 tablespoons of tomato paste on top and sprinkle with 1 tsp of try thyme.
  9. Bake for 35-40 minutes at 180C/350F.
  10. Serve with sour cream - optional.

Vegetarian Zucchini Moussaka Recipe

More vegetarian casserole recipes? Try these:

Vegetarian Zucchini Moussaka with Mushrooms was last modified: September 17th, 2015 by Ruxandra
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I'm a freelance graphic/web designer, online marketing specialist, and blogger. I have a huge passion for nutrition, design, writing, and helping businesses grow! :)

2 Comments on “Vegetarian Zucchini Moussaka with Mushrooms”

  1. Pingback: 15 Mouthwatering Moussaka Meals

  2. Pingback: Gourmandelle's Tested Recipes

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