Zucchini Moussaka

Zucchini Moussaka

Tender layers of vegetables and lentils with a rich topping.
Prep Time 30 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs 10 mins
Cuisine High Fiber, Mediterranean, Vegetarians
Servings 6 People

Ingredients
  

  • 1 Tbsp Canola Oil
  • 2 Tbsp Water
  • 1 pc Onion Chopped
  • 1 pc Clove Garlic Crushed
  • 4 pcs Sticks Celery Sliced
  • 425 g Can Diced Tomatoes
  • 1 1/4 cup Sanitarium Brown Lentils
  • 2 Tbsp Reduced-salt Soy Sauce
  • 1/2 tsp Basil
  • 1 tsp Salt
  • 4 cups Water Extra
  • 2 pcs Eggs Lightly beaten
  • 2/3 cup Low-fat Yoghurt
  • 1/4 tsp Basil Extra
  • 1/4 cup Low-fat Cheese Grated
  • 1 pc Large Zucchini Sliced

Instructions
 

  • Preheat oven to 180C.
  • Heat oil in a large frypan. Fry zucchini until brown on both sides. Set aside.
  • Place water in large frypan over medium heat. Saut√© onion and garlic until soft.
  • Topping: Mix together eggs, yoghurt and extra basil in a small bowl.
  • To assemble, cover the base of a shallow casserole dish with half the lentil mixture. Cover with half the zucchini. Repeat, finishing with zucchini. Pour over topping. Sprinkle with cheese.
  • Bake in a moderate oven for 30-40 minutes, or until browned.
  • Serve with steamed vegetables and herb bread, if desired.

NUTRITIONAL INFO

Calories :217
Kilojoules :914
Fat :7
Carbohydrate :24
Protein :15
Cholesterol :73
Sodium :883
Saturated Fat :1.5
Fiber :7
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top