Zucchini Moussaka is a light yet flavorful dish, perfect for a healthy and delicious meal. It combines layers of tender zucchini with seasoned fish and a rich tomato sauce, creating a unique twist on the classic moussaka.
Ingredients:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons coconut oil
- 1 lb (about 450g) white fish fillets (such as pangasius or another firm white fish), ground in a food processor after thawing
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon coriander (or a fish seasoning mix, or thyme)
- 1 bunch fresh parsley, finely chopped
- 2–3 medium zucchini, sliced into rounds
- 1 cup (8 oz) tomato sauce
- 2 tablespoons olive oil (for cooking zucchini)
Instructions:
- Heat coconut oil in a pan over medium heat. Sauté the onion and garlic for about 10 minutes until translucent.
- Add the ground fish, stir well to combine, and season with salt, pepper, smoked paprika, and coriander (or your preferred fish seasoning). Cook on low heat, stirring occasionally. A few minutes before it’s done, add the chopped parsley.
- In a separate pan, heat a small amount of olive oil and sauté the zucchini slices on low heat, stirring occasionally until they release their juices.
- Preheat the oven to 400°F (200°C).
- In a baking dish, layer the zucchini slices, followed by the fish filling, and drizzle with tomato sauce. Repeat this layering two more times, finishing with a final layer of tomato sauce on top.
- Bake for 40–50 minutes until the top is slightly golden and bubbly.
- Let it cool slightly before serving.
For a variation, you can substitute zucchini with eggplant—it’s just as delicious!
