Moussaka in our country is usually made with potatoes and minced meat, but spring is the ideal time to try something different. Markets and shops are full of a variety of vegetables, so lovers will be especially delighted with this recipe. Now is the season of zucchini and spinach, so we suggest you try the juicy moussaka made with these two types of vegetables. Add some cheese and tomatoes and you will have a fantastic lunch for the whole family.
Ingredients:
– 3 large zucchini
- 4 tomatoes
– Italian seasoning
- olive oil
- basil
- 150 grams of spinach
– 4 tablespoons of ricotta
- 2 cloves of garlic
- 200 grams of mozzarella
Preparation:
Cut the zucchini lengthwise, then place them in a baking dish and sprinkle with salt. Leave them for about 10 minutes. Cut the tomatoes into rounds, then salt, season and sprinkle with Italian seasoning.
Dry the zucchini with a towel, then arrange them in a tray lined with baking paper. Drizzle with olive oil and sprinkle with Italian seasoning. Bake in a heated oven at 200 degrees for about 20 minutes. Finely chop the spinach, then mix with the ricotta cheese.
Mix well, then add minced garlic, salt, pepper and Italian seasoning and mix well. Take an ovenproof dish and arrange the zucchini lengthwise. Then spread with the spinach mixture (half the amount), then arrange half the amount of tomatoes on top. Finally, add the chopped mozzarella and cover with another layer of zucchini. Spread with tomato sauce, then the other half of the spinach mixture and the remaining tomatoes. Sprinkle with the chopped mozzarella again.
Spread tomato sauce and sprinkle with parmesan. Bake in a preheated oven at 200 degrees for about 30 minutes.
