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–+ servings
Musaca vegetariana de dovlecei Vegetarian Zucchini Moussaka

Vegetarian Zucchini Moussaka

A comforting vegetarian zucchini moussaka layered with a savory mushroom-and-tomato filling and baked until golden. Best served with a dollop of sour cream on top.
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Choose Serving Size 8

Ingredients 

  • 3 zucchinis
  • 1 cup tomatoes canned
  • 6 Tbsps tomato paste
  • 500 g button mushrooms 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 the chopped onion and saute for 2-3 minutes. Add the chopped mushrooms and saute for another 5 minutes. Stir in 1 cup of chopped, peeled tomatoes (canned works too), the mashed garlic, chopped dill, salt, pepper and 1 tsp of dried thyme. Saute for 5 minutes, then remove from heat.
  • Whisk 2 eggs and pour them into the pan. For the egg-free version, add the psyllium husks instead. Mix well.
  • Preheat the oven to 180C/350F.
  • Grease a 9x13-inch rectangular casserole dish with a little olive oil.
  • Using a mandoline, slice the zucchini into thin slices.
  • Cover the bottom of the dish with one layer of zucchini slices. Add the mushroom mixture and spread it evenly. Top with a final layer of zucchini slices.
  • Beat the remaining egg and pour it over the top. Spread it 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

Use a 9x13-inch rectangular casserole pan. Leftovers keep in the fridge for up to 3 days and reheat well in the oven. For an egg-free version, swap the eggs for psyllium husks.