This Light Vegetable Moussaka is a delicious, meatless casserole packed with layers of tender potatoes, zucchini, roasted peppers, juicy tomatoes, and melted cheese. Finished with a creamy egg and yogurt topping, it’s a satisfying meal that’s perfect for lunch or dinner. Easy to prepare and full of fresh vegetables, this comforting baked dish is a wonderful way to enjoy seasonal produce.
Ingredients
- 10 ounces zucchini
- 1 1/3 pounds potatoes
- 9 ounces roasted red bell peppers, peeled and sliced
- 3 medium tomatoes, sliced
- 7 ounces shredded cheese (or mozzarella or mild cheddar)
- About 1 2/3 cups all-purpose flour
- 3 large eggs
- 1 cup plain yogurt
- Vegetable oil, for frying
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash the zucchini and slice them lengthwise into thin strips. Sprinkle with salt and let them sit for 30 minutes to release excess moisture.
- Pat the zucchini dry, dredge each slice lightly in flour, and fry in hot vegetable oil for 1 to 2 minutes per side, just until lightly golden. Transfer to paper towels to drain.
- Peel the potatoes and slice them into thin rounds.
- Lightly grease a baking dish and arrange half of the potato slices in an even layer.
- Sprinkle with some of the shredded cheese.
- Add a layer of roasted red peppers, season with salt and black pepper, then top with the remaining potato slices.
- Sprinkle with more cheese and arrange the tomato slices evenly over the potatoes.
- Finish with the fried zucchini slices.
- In a bowl, whisk together the eggs and plain yogurt until smooth. Pour the mixture evenly over the casserole.
- Sprinkle the remaining cheese over the top.
- Bake in a preheated 400°F oven for about 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let the moussaka rest for 10 minutes before slicing and serving.
