Sunday, 9 February 2014

Zucchini Moussaka




Very excited…We grew our very first zucchini in our little concrete backyard in Prahran…I swear it grew overnight….and to do this little beauty some greek justice I made a zucchini moussaka.  Very light with only a thin layer of béchamel.. Evangeline ate it because she was the one who watered the plant every day and was so excited to pick it.



Produce from mum and dad's garden in Dromana..Yes they grow bananas!!


Thyme, oregano and rosemary

Only one zucchini so far but so worth it!

Our little garden


Light Zucchini Mousaka

500gm beef mince
1 large onion chopped
2 cloves garlic minced
salt pepper
4-5 allspice berries
½ tsp cinnamon
½ tsp chilli flakes
1 cup chopped continental parsley
1 can chopped tomatoes
olive oil
1 zucchini sliced length ways
3 potatoes

Bechamel

¼ cup olive oil
3 tbs flour
4 cups warm milk
½ cup feta cheese
salt pepper
1 egg

1.     Steam potatoes whole and slice into rounds.  Allow to cool and grill on oiled bbq until crispy.
2.     Grill the zucchini
3.     For the sauce – Saute the onion, garlic until translucent and add the mince until browned.  Add all the spices and tomato.  Simmer for about 30 minutes add 1 cup water if sauce is too thick.  Add the parsley when the sauce is ready.
4.     For the béchamel – Add oil to the saucepan and heat, add the flour and stir with a whisk until a light golden colour.  Add the milk and stir until thickened.  Remove from heat, add the cheese and egg stir quickly.  Season to taste.
5.     To assemble – Layer a baking tray (I used a 30cm x 20cm approx tray) with the potatoes then a layer of zucchini, meat sauce and béchamel. Spray with olive oil and bake in a hot oven until the sauce browns.
6.     Allow to rest out of the oven for about 45-1 hour and serve.

Enjoy!!!

Carol


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