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Zucchini Beef Moussaka

Zucchini Beef Moussaka

with Cream Sauce

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Our rendition of this classic Mediterranean dish is stocked with tons of veggies. Zucchini, potatoes, and beef are layered together for lots of flavour. It’s topped off and baked with a creamy DIY sauce. Yummy!

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

200 g

Zucchini

600 g

Yellow Potato

2 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

9 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Tomato Paste

12 g

Garlic

113 g

Red Onion, chopped

½ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

2 tsp

Salt*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ cup

Milk*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Calories660 kcal
Fat36 g
Saturated Fat17 g
Carbohydrate50 g
Sugar17 g
Dietary Fiber4 g
Protein34 g
Cholesterol120 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Peeler
Measuring Cups
Measuring Spoons
Medium Pot
Strainer
Large Non-Stick Pan
9x13" Baking Dish
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to bake moussaka). Start prepping when the oven comes up to temperature! Wash and dry all produce.*  In a medium pot, add 6 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then cut potatoes into 1/4-inch rounds. Cut zucchini into 1/4-inch rounds. Peel, then mince or grate garlic.

2

To boiling water, add potatoes. Reduce heat to medium. Cook, uncovered, until partially cooked, 5-6 min. Drain and set aside. Wipe the pot clean.

3

Meanwhile, heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp oil, then beef, lemon pepper seasoning and half the onions. Cook, breaking up beef into smaller pieces, until no pink remains, 7-8 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Add tomato paste and 1 tbsp vinegar. Stir to combine. Season with salt. Set aside.

4

Heat the same pot over medium heat. When the pot is hot, add 3 tbsp butter, then remaining onions. Cook, stirring often, until slightly softened, 2-3 min. Sprinkle over flour and add garlic. Cook, stirring often, until coated, 1 min. Add 1/2 cup milk and bring to a boil. Cook, stirring often, until thickened, 1 min. Remove pot from the heat, then stir in sour cream. Season with salt and pepper.

5

Grease a 9x13-inch baking dish with oil. Spoon 1/4 cup cream sauce into dish. Top with even layers of potatoes, then beef, then zucchini. Spread remaining cream sauce over top, then sprinkle over Parmesan. Cover with foil. Bake, in middle of oven, until edges are bubbly and zucchini is tender-crisp, 14-16 min.

6

When veggies are almost tender, remove foil. Turn broiler to high. Broil, in middle of oven, until top is golden-brown and veggies are tender, 4-5 min. Divide moussaka between plates.