Description
This Cheat’s Moussaka recipe offers a quick and delicious take on traditional Greek comfort food. Featuring layers of seasoned ground beef or lamb with tender eggplant and zucchini slices, topped with a creamy Greek yogurt and Parmesan mixture, this casserole bakes to golden perfection in under an hour. Perfect for busy weeknights, it combines rich Mediterranean flavors with a low-carb, gluten-free profile.
Ingredients
Scale
Vegetables
- 1 medium eggplant, sliced into ¼-inch rounds
- 1 zucchini, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Meat and Dairy
- 1 lb ground beef or lamb
- ¾ cup plain Greek yogurt
- 1 egg
- ½ cup grated Parmesan cheese
Pantry Staples & Spices
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- ¼ teaspoon nutmeg
- Olive oil spray
Instructions
- Prepare the vegetables: Lightly salt the eggplant and zucchini slices and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels to remove excess water.
- Sauté aromatics and meat: Heat olive oil in a skillet over medium heat. Cook the finely chopped onion and minced garlic until softened and fragrant. Add the ground beef or lamb and cook until browned, breaking the meat apart with a spoon.
- Simmer the meat sauce: Stir in dried oregano, cinnamon, salt, black pepper, tomato paste, and crushed tomatoes. Reduce heat and let the mixture simmer for 10 minutes to develop flavors.
- Prepare the yogurt topping: In a separate bowl, whisk together the Greek yogurt, egg, grated Parmesan cheese, and nutmeg until you achieve a smooth mixture.
- Assemble the moussaka: Lightly grease a baking dish with olive oil spray. Arrange half of the eggplant and zucchini slices on the bottom of the dish. Spoon the meat mixture evenly over the vegetables. Top the meat with the remaining eggplant and zucchini slices, then pour the yogurt topping evenly over the entire dish.
- Bake: Place the assembled dish in a preheated oven at 375°F (190°C) and bake for 30 to 35 minutes. Bake until the top is golden brown and the casserole is bubbling around the edges.
- Rest and serve: Remove from the oven and let the moussaka rest for 10 minutes before slicing and serving to enhance the flavors and allow it to set.
Notes
- For a faster preparation, use pre-grilled or roasted eggplant and zucchini slices.
- Ground turkey can be substituted for beef or lamb as a leaner protein option.
- This dish reheats well and can be prepared one day in advance, making it ideal for meal prep.
