If you’re looking for a delicious way to use fresh summer zucchini, this Crispy Zucchini Moussaka is the perfect recipe. Thin slices of zucchini are coated in flour, egg, and breadcrumbs, lightly fried until golden, then baked in a creamy mixture of eggs, milk, and sour cream. The result is a comforting casserole with a crispy exterior and a rich, creamy center. It’s an easy vegetarian dish that’s perfect for lunch, dinner, or even served cold the next day.
Ingredients
- 4 small zucchini
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup sour cream
- Vegetable oil, for frying
- About 1 cup all-purpose flour
- About 1 cup plain breadcrumbs
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash the zucchini and slice them lengthwise into thin strips.
- Sprinkle the slices with salt and place them in a colander for 30 minutes to remove excess moisture.
- Pat the zucchini dry with paper towels.
- Place the flour in one shallow bowl, beat the eggs in another bowl, and place the breadcrumbs in a third bowl.
- Coat each zucchini slice in flour, dip it into the beaten eggs, then coat it evenly with breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat and fry the zucchini until golden brown on both sides. Transfer to paper towels to drain.
- Arrange the fried zucchini in a lightly greased baking dish.
- In a bowl, whisk together the remaining beaten eggs, milk, and sour cream. Season with salt and black pepper.
- Pour the mixture evenly over the zucchini.
- Bake in a preheated 400°F oven for about 30 minutes, or until the top is golden and the custard is set.
- Let the moussaka rest for 10 minutes before serving.
Serve warm or chilled.
