Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched islands of Greece! This isn't just another moussaka recipe - this is a game-changing version that ingeniously incorporates yellow squash, turning a classic dish into a vibrant, nutritious masterpiece. Imagine layers of perfectly roasted vegetables, rich and aromatic meat sauce, and a creamy béchamel that will make your dinner guests wonder how you became such a kitchen wizard. Whether you're a seasoned cook or a curious food adventurer, this Greek Moussaka with Yellow Squash is about to become your new favorite comfort food!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 large yellow squashes, sliced
- 2 eggplants, sliced
- 1 lb ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp cinnamon
- 1 tsp oregano
- 2 cups béchamel sauce
- 1 cup grated cheese (e.g., kefalotyri or parmesan)
- Olive oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables by slicing yellow squashes and eggplants into 1/4-inch thick rounds. Sprinkle salt on the slices and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
- Preheat the oven to 375°F (190°C). Brush the vegetable slices with olive oil and arrange on baking sheets. Roast for 20-25 minutes, turning once halfway through, until they are lightly golden and tender.
- In a large skillet, heat olive oil over medium-high heat. Sauté chopped onions until translucent, then add minced garlic and cook for another minute.
- Add ground beef or lamb to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and no longer pink, about 8-10 minutes.
- Stir in diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer the meat sauce for 15-20 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Prepare the béchamel sauce by making a roux with butter and flour, then gradually whisking in warm milk until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg.
- In a large baking dish, create layers starting with roasted vegetable slices, then meat sauce, alternating until all ingredients are used. Ensure the top layer is vegetables.
- Pour the béchamel sauce evenly over the top layer, covering completely. Sprinkle grated cheese over the béchamel.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the moussaka is bubbling around the edges.
- Remove from oven and let rest for 15-20 minutes before serving. This allows the moussaka to set and makes it easier to slice and serve.
- Serve warm, garnished with fresh herbs if desired, and enjoy your Greek Moussaka with Yellow Squash.
Tips
- Salt and drain your vegetables beforehand to remove excess moisture, ensuring they roast beautifully instead of becoming soggy.
- Use a mix of ground beef and lamb for a more complex, authentic flavor profile.
- Take your time with the béchamel sauce - slow whisking prevents lumps and creates a silky-smooth texture.
- Let the moussaka rest after baking to help it set and make slicing easier.
- For extra flavor, consider adding a pinch of ground nutmeg to your béchamel sauce.
- If you can't find kefalotyri cheese, parmesan or a good quality Greek graviera are excellent substitutes.
- Don't rush the meat sauce - letting it simmer allows the spices to fully develop their flavors.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 25g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 95mg
