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Vegetarian Zucchini Moussaka with Mushrooms

Vegetarian Zucchini Moussaka with Mushrooms

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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! 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.

This recipe is vegetarian because it contains eggs. It can be ”veganized’ if you use egg substitutes. I never tried it without eggs, but if you do please leave a comment and tell me how it was :)

musaca de dovlecei Zucchini-Moussaka-Gif

Vegetarian Zucchini Moussaka

Rating: 51

Prep Time: 10 minutes

Cook Time: 28 minutes

Yield: 9×13-inch rectangular casserole pan | 12 servings

Vegetarian Zucchini Moussaka

Vegetarian Zucchini Moussaka casserole recipe, ideal to feed a whole family. Budget-friendly, family recipe.


  • 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
  • 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. 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:

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About Ruxandra

Freelance graphic/web designer and architecture student with a passion for nutrition, healthy eating and blogging. | Studenta la arhitectura si web designer cu o pasiune pentru nutritie, alimentatie sanatoasa si blogging.


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