Zucchini Moussaka 

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Serves: 6 person(s)

Preparation Time: 30 mins
Cooking Time: 1 hr 40 mins

Tender layers of vegetables and lentils with a rich topping.

Ingredients:

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

Directions:

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.

Variations:

Serve with selected vegetables and herb bread.

Serving suggestions are not included in the nutritional analysis.

Author:

CalorieKing staff