Ingredients
Scale
For the meaty Greek tomato sauce:
- 2 Tablespoons extra virgin olive oil
- 1 medium onion, roughly chopped
- 3 – 5 cloves garlic, peeled
- 1 teaspoon Greek seasoning (or more, to taste – store bought or make your own with this recipe)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 lb. grass-fed lamb or beef
- 1 pint home-canned tomatoes (or a 15-oz. can – or 1 lb. fresh tomatoes, chopped)
- 2 – 3 Tablespoons tomato paste
- Salt & freshly ground pepper, to taste
For the casserole:
- 4 cups chopped zucchini
- 1 cup UNCOOKED quinoa or rice
For the creamy cheesy bechamel sauce on top:
- 2 cups plain Greek yogurt
- 1 cup milk or half & half
- 2/3 cup ricotta cheese
- 4 large eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups grated Asiago, Parmesan or Romano cheese (or Italian blend of cheeses)
Instructions
- In a medium frying pan, heat the olive oil and swirl around the pan. Add the onion and garlic and saute until the onion is soft and translucent. Add the spices, stir and cook a little longer until they are fragrant.
- Make an empty spot in the center of the pan for the lamb or beef. Cook the meat, stirring with a spatula to break up the meat into little bits, until it’s nicely browned. Stir in the tomatoes and tomato paste. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce is nice and thick. Taste and add salt, pepper, and Greek seasoning to your liking. Stir in the zucchini and quinoa and remove from heat.
- Spray a 13 x 9 x 2 inch pan with cooking spray and set the oven to 350 F. Smooth out the meaty zucchini mixture to coat the bottom of the pan. Cover tightly with foil and bake for 30 minutes.
- In a medium mixing bowl, whisk together the ingredients for the creamy bechamel topping, then pour over the pan and use a spatula to smooth it out as needed. Again, cover tightly with foil and bake for another hour or until the topping is set in the middle. (Touch lightly with your finger in the middle … if it springs back, it’s set.)
- Remove the foil and cook until the top is lightly browned, about 15 – 20 minutes. Remove from oven and let sit for about 10 minutes before digging in and enjoying!
Notes
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Keywords: Zucchini, Lamb, Beef, Moussaka, Cheese, Yogurt, Quinoa, Rice, Gluten free, Heart healthy