When zucchinis are at their peak in late summer, this light and comforting casserole is the perfect way to enjoy them. Inspired by Mediterranean flavors, it combines tender zucchini slices with delicately seasoned white fish and a fresh tomato sauce. Unlike traditional moussaka, this version is low-carb and simple — no potatoes or heavy sauces — just wholesome ingredients layered and baked to perfection. Ideal for a weeknight dinner or a dish to impress guests, it’s healthy and satisfying.
Ingredients:
- 2 tbsp coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb white fish fillets (such as cod, tilapia, or pangasius), thawed and minced
- 1 tsp sea salt (or to taste)
- ½ tsp black pepper
- ½ tsp sweet paprika
- ½ tsp ground coriander (or use thyme/fish seasoning mix)
- ¼ cup fresh parsley, chopped
- 3 medium zucchinis, sliced thin
- ¾ cup tomato juice (or strained tomatoes)
Instructions:
- Heat coconut oil in a skillet over medium heat. Add the onion and garlic, cooking for about 10 minutes until translucent and fragrant.
- Mince the fish fillets and add them to the skillet. Season with salt, pepper, paprika, and coriander. Cook gently over low heat until just done. Stir in parsley at the end and remove from heat.
- In a separate pan, lightly cook zucchini slices in a small amount of oil over low heat, just until they begin releasing moisture.
- In a baking dish (about 9×9 inches), layer zucchini slices, then half the fish mixture, and drizzle with some tomato juice. Repeat layers, finishing with zucchini and remaining tomato juice on top.
- Preheat the oven to 400°F (200°C) and bake uncovered for 40–50 minutes, until the top is golden and the casserole is bubbling.
Optional Variation:
Try swapping zucchini for eggplant for a slightly different, equally delicious flavor.
