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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!

Musaca vegetariana de dovlecei Vegetarian Zucchini Moussaka

Vegetarian Zucchini Moussaka
Make this vegetarian zucchini moussaka and enjoy a delicious, healthy, comfort recipe. Best served with some sour cream on top!
5 from 1 vote
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 8
Calories 126 kcal


  • 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


  • 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.


9×13-inch rectangular casserole pan


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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Vegetarian Zucchini Moussaka Recipe

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Recipe Rating


Monday 23rd of July 2018

Moussaka is one of my favorite recipes and it reminds me of my childhood. Your recipe is so delicious, Ruxandra! Will definitely do it again soon. Can I replace the button mushrooms with Pleurotus mushrooms?

Ruxandra Micu

Thursday 18th of October 2018

Sure! I think it will be even better with oyster mushrooms!