Vegetarian Zucchini Moussaka with Mushrooms

Make this vegetarian zucchini moussaka and enjoy a delicious, healthy, comfort recipe. Best served with some sour cream on top! 

Who’s the best at making delicious, vegetarian casserole recipes? My mom! She was the first who 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 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! You should try this vegetarian zucchini recipe!

Vegetarian Zucchini Moussaka

Gourmandelle.com

Make this vegetarian zucchini moussaka and enjoy a delicious, healthy, comfort recipe. Best served with some sour cream on top!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Servings 8

Calories 126 kcal

Ingredients

  

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• 3 zucchinis
• 1 cup tomatoes canned
• 6 Tbsps tomato paste
• 500 g button mushrooms equal to approx. 4 cups, chopped
• 2 onions chopped
• 5 cloves garlic mashed
• 3 eggs or 4 large Tbsps psyllium husks
• 1 bunch dill chopped
• 2 tsp thyme
• 2 Tbsps extra virgin olive oil
• 6 Tbsp sour cream optional
• salt and pepper to taste

Instructions

 

• 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.
• Whisk 2 eggs and pour them in the pan. For the vegan version, just add psyllium husks. Mix well.
• Preheat oven at 180C/350F.
• Grease a 9×13 rectangular casserole dish with some olive oil.
• Using a mandoline, make thin zucchini slices.
• 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.
• Beat the remaining egg and put it over. Spread evenly.
• Spread 5-6 tablespoons of tomato paste on top and sprinkle with 1 tsp of thyme.
• Bake for 35-40 minutes at 180C/350F.
• Serve with sour cream – optional.

Notes

9×13-inch rectangular casserole pan

Nutrition

Calories: 126kcalCarbohydrates: 11gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 67mgSodium: 133mgPotassium: 642mgFiber: 3gSugar: 7gVitamin A: 664IUVitamin C: 23mgCalcium: 50mgIron: 1mg

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More vegetarian casserole recipes? Try these:

• Lentils and Veggies Gratin
• Cauliflower and Cheese Casserole
• Grandma’s Spaghetti and Cheese Casserole
• Vegetarian Mushroom Shepherd’s Pie
• Zucchini and Cheese Vegetarian Casserole