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


  • 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.

Nutritional Info (per serving)

CALORIES 257 cals
Kilojoules 1,075 kJ
Fat 5.0 g
Saturated Fat 1.0 g
Cholesterol 65 mg
Sodium 740 mg
Carbohydrates 36.4 g
Fiber 15.0 g
Total Sugars 5.0 g
Protein 17.5 g
Calcium 149.0 mg
Note: A dash indicates no data is available.