Easy and Tasty Zucchini Moussaka

I love squash for so many reasons. At first of all, they have great health benefits, and they are low-calorie and low-carb. So today, for lunch, on my table will be squash/zucchini moussaka.

I love dairy-free options. Therefore this zucchini moussaka is Paleo, low-carb, keto, dairy-free, sugar-free, gluten-free, and grain-free.

Paleo & Low-carb Zucchini Moussaka – Recipe

Way of preparation – easy

Prep time

  • Prep time – 10 minutes
  • Cooking time – 50 minutes

Yields – 4 serving


  • 2 medium zucchini ( about 800 grams) cut into 1/2 inch slices
  • 500 grams beef meat (ground) or meat to choice
  • 2 onion
  • 1/2 teaspoon black pepper
  • salt to taste
  • 2 tablespoons of olive oil
  • 3 eggs
  • 1/2 cup water

Instructions how to make zucchini moussaka

  • Preheat the frying pan or skillet over low heat.
  • When the pan is hot, add 2 tablespoons of oil and increase the heat to medium-low.
  • Using a wooden spoon, saut the onions until translucent. Add the meat and continue to saut until lightly browned.
  • Add black pepper and salt to taste. Mix well.
  • Reduce heat, cover, and simmer until all the liquid has been absorbed about 10 minutes
  • Set aside
  • Preheat the oven to 350°F (180°C).
  • Lightly oil a large baking
  • Place a layer of zucchini slices and spread the meat mixture evenly on top.
  • Cover with the remaining zucchini slices
  • Bake for 30 minutes, then sprinkle the egg mixture ( 3 eggs + water) over the top and continue to cook for another 15 to 30 minutes, until golden brown.
  • Remove the moussaka from the oven and allow to cool
  • Moussaka is traditionally eaten warm, not hot.
  • Serve and enjoy

Nutritional Information (amount per serving) 

  • Calories – 275
  • Total Fat – 18 g
  • Cholesterol – 220 mg
  • Total Carbs – 1 g
  • Protein – 32 g