Moussaka of Zucchini with Rice

"A different, tasty and exceptionally juicy moussaka. And no we didn`t forget the meat - this one is specifically tailored to our vegetarian friends."
Preparation15 min.
Cooking30 min.
Тotal45 min.
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  • zucchini - 3 (medium)
  • rice - 1 cup
  • onions - 1 head
  • oil - 2/5 cup (100 ml)
  • tomatoes - 2/3 cup (150 ml) (from a jar)
  • paprika - 1 tablespoon
  • salt - to taste
  • black pepper - to taste
  • dill - to taste
  • topping
  • yoghurt - 2 cups (500 g)
  • eggs - 3
  • flour - 1 tablespoon, toasted


In a pot, saute the finely chopped onion with a little water until softened, add the finely diced zucchini, leave the dish to saute for about 5 min., while stirring periodically.

Add the tomatoes, rice and stir. Leave as is for the rice to absorb the liquid and add the paprika, stir briefly. Transfer the dish to a suitable tray and pour on 3 cups hot water, add the spices and stir.

Put the tray in a preheated 392°F (200 °C) oven to bake.

Make the topping by mixing the beaten eggs with the yoghurt and (I recommend) toasted flour, stir to a homogeneous mixture.

Once the rice is semi-cooked, distribute the topping evenly on top and bake with top element only to the desired crisp of the topping.find similar recipes here

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