Zucchini Moussaka

Zucchini Moussaka

Tender layers of vegetables and lentils with a rich topping.


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Serves: 6 person(s) Change

Preparation Time: 30 mins
Cooking Time: 1 hr

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 1 Tbsp canola oil
  • 1 large zucchini, sliced
  • 4 cup + 2 tablespoons water, divided
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 4 sticks celery, sliced
  • 1 can (14 oz) diced tomatoes
  • 1 1/4 cup brown lentils
  • 2 Tbsp reduced-sodium soy sauce
  • 3/4 tsp basil, divided
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • 2/3 cup lowfat plain yogurt
  • 1/4 cup grated lowfat cheese


Preheat oven to 350ºF.

ZUCCHINI: Heat oil in a large nonstick skillet. Fry zucchini until brown on both sides. Take zucchini out and set aside.

LENTIL FILLING: Place 2 tablespoons water in large nonstick skillet over medium heat. Sauté onion and garlic until soft. Add celery, tomatoes, lentils, soy sauce, basil, salt and 4 cups extra water. Cover and simmer for 50 minutes or until cooked.

TOPPING: Mix together eggs, yogurt and extra basil in a small bowl.

MOUSSAKA: 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 egg-yogurt topping. Sprinkle with cheese.

Bake in a moderate oven for 30 to 40 minutes, or until browned.


Serve with selected vegetables and herb bread.

Serving suggestions are not included in the nutritional analysis.