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 350║F.

    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. SautÚ 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.

Nutritional Information
(Per Serving)

Calories:257 cals
Kilojoules:1,075 kJ
Fat:5.0 g
Carbohydrates:36.4 g
Protein:17.5 g
Cholesterol:65.0 mg
Sodium:740 mg
Saturated Fat:1.0 g
Fiber:15.0 g
Calcium:149.0 mg
Total Sugars:5.0 g

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