Zucchini Musakka Recipe
Before sharing recipes, especially local recipes, I always google them. I want to see how others did it, how they presented it, I brainstorm on how I can make a difference, what I can show people that they don't know. I did the same for the zucchini mussaka. I have to admit, I was a little bored with the results I saw.
While I was thinking that if I made zucchini mussaka in the oven with low fat, would it deviate too much from the original, I was sad that people presented the recipe for zucchini with ground meat as zucchini mussaka. People may want to cook low-fat meals, of course, it's okay. But they don't have to harm our cultural values to do so. There is already such a thing as zucchini with ground beef. Writing this on the moussaka spoils the originality of the mussaka.
Again, I left what I should have said at the very begging to the end, but let me write it clearly. In mussaka made with eggplant, mixed vegetable mussaka and even other vegetables, vegetables are fried. If you don't want to make a greasy, heavy fried dish, instead of deep frying the vegetables, you can fry them in the oven, as in this zucchini mussaka. The purpose of frying is to allow the water in the vegetable to evaporate. If you do not do the frying process, the vegetables will be boiled in water and instead of releasing the water in them, on the contrary, they will absorb more water. This happens in many pot dishes, not something that should ever happen. It should not be only in moussaka.
For mussaka recipes, you can prepare the ground beef in advance and store it in the freezer. In this way, you can make mussaka a practical dish by frying the vegetables and spreading the ready ground beef mixture on it.
Enjoy the recipe...
- 1 kg (6-7 pieces) zucchini,
- 350 g lean ground beef,
- 1 onion,
- 3 tomatoes,
- 1 tablespoon of tomato paste,
- 2 cups of hot water,
- 3 tablespoons of olive oil,
- 1 teaspoon of paprika,
- 3 tablespoons of olive oil for greasing the zucchinis.
- Peel the zucchinis and cut into large cubes,
- Spread them on a tray lined with greaseproof paper and drizzle olive oil and salt to your taste,
- Put it in a preheated oven at 200 degrees and bake until golden brown,
- Chop the onion for food and fry it with 3 tablespoons of olive oil,
- Add the minced meat and fry it until it releases its water,
- Add the tomato paste and cook for 2-3 minutes. dry it more
- Add the ground pepper and mix,
- Add the grated tomatoes and salt and fry for a few minutes,
- Add the water, bring it to a boil and remove it from the fire,
- Spread the zucchini in an appropriately sized baking dish,
- Spread the minced meat mixture evenly over the zucchini,
- Bake in the preheated oven at 190 degrees until the water decreases and it starts to brown slightly.