Vegetarian: Casseroles: Zucchini Moussaka

Tender layers of vegetables and lentils with a rich topping.

Author: CalorieKing
Date: August 07, 2009

Serves: 6 person(s)

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

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.