Zucchini Moussaka
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.