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

Ingredients:

• 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