Vegetarian Zucchini Moussaka
 
Prep time
Cook time
Total time
 
Make this vegetarian zucchini moussaka and enjoy a delicious, healthy, comfort recipe. Best served with some sour cream on top!
Author:
Serves: 9×13-inch rectangular casserole pan | 12 servings
Ingredients
  • 2-3 large zucchinis
  • 1 cup chopped, peeled tomatoes (canned or homemade)
  • 6 Tbsps tomato paste
  • 500g 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)
  • salt and pepper, to taste
Instructions
  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, mashed 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 the 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 spread it evenly. Cover it with the final layer of zucchini slices.
  7. Beat the remaining egg and put it over. Spread evenly.
  8. Spread 5-6 tablespoons of tomato paste on top and sprinkle with 1 tsp of thyme.
  9. Bake for 35-40 minutes at 180C/350F.
  10. Serve with sour cream - optional.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/musaca-de-dovlecei-ciuperci-vegetarian-zucchini-moussaka/