Summer is ideal for Greek dishes! That's also why we looked at the summer Greek "moussaka" or zucchini stew with feta cheese, which is ready 1,2,3 ....
Still looking for a quick dish that works great without much effort? Our feta and courgette moussaka is not only quick to prepare - it also tastes very good - and is even low in carbohydrates, making it an ideal and healthy meal. It has really few carbohydrates. Here's an easy recipe!
Greek zucchini moussaka with feta cheese
Ingredients
- 1 medium onion
- 1 clove of garlic
- 2 flasks
- olive oil
- 400 g of ground beef (optional: vegetable alternative)
- 1 tablespoon of tomato paste
- 200 g of feta cheese
- ½ cube of vegetables
- 100 ml of water
- thyme
- oregano
- basil
- salt and pepper
Directions
- Finely chop the onion and garlic. Cut the zucchini into slices.
- Coat the mold with olive oil and place a few slices of zucchini on the bottom.
- Heat the oven to 150 °C top/bottom heat.
- Fry minced meat or other meat in a little olive oil, add onion and garlic and simmer until the onion becomes translucent.
- Stir in the tomato paste until fragrant.
- Now add spices to taste and smooth with water, then add half of the vegetable base cube. Simmer on medium heat for about five to ten minutes, leaving some liquid. Season with salt and pepper.
- Place some of the ground mixture on top of the zucchini and crumble the feta over it. Then place the zucchini on top again, chop the mixture and finish with feta.
- Place in the oven for 20 to 25 minutes.
