Zucchini and Potato Moussaka

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18/05/2017
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Preparation20 min.
Cook30 min.
Тotal50 min.
Servings4
"What we have for you today is an outstanding vegetable moussaka that impresses with its light and unmatched taste."

Ingredients

  • zucchini - 14 oz (400 g)
  • potatoes - 14 oz (400 g)
  • carrots - 5 - 6
  • oil - 1/2 cup
  • eggs - 4
  • milk - 1 cup
  • flour - 1 tbsp
  • dill - fresh, several bunches
  • parsley - fresh bunches
  • black pepper
  • salt
measures

How to cook

Wash the zucchini, peel and dice them. Peel and cut the potatoes as well. Mix them with the carrots, which you've cut into thin round slices, and with the finely chopped dill and parsley.

Salt the products to taste, sprinkle with black pepper. Pour them into an oven dish and pour on the oil.

Stir well, pour in a little water and put the dish to bake until the vegetables soften.

Make a topping of the beaten together eggs, flour and milk. Pour it on top and bake to a golden crust.

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