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Bakes and gratins
Zucchini moussaka
Preparation time: 65 minutes
Serves 4
For the moussaka
1 ½ tbsp. olive oil
5 zucchinis | sliced
1 onion | sliced
2 capsicums | thinly sliced lengthways
1 clove of garlic, finely chopped
1 tin of whole tomatoes (400 g)
2 tbsp. tomato paste
2 tbsp. mint | chopped
Salt
Pepper
150 g Swiss cheese
(e.g. Gruyère) | sliced
3 tbsp. plain white flour
500 g yoghurt, 3.5 % fat
2 medium eggs
180 g cheese | grated
For the cake tin
1 tbsp. butter
Accessories
Microwave safe ovenproof dish
Rack
Preparation
Heat the oil in a pan. Sauté the zucchini
slices in batches until golden brown
and put to one side.
Sauté the onions, garlic and sliced
capsicums for 4 minutes in the same
pan. Add the tomatoes, tomato paste
and mint. Season with salt and pepper.
Grease the ovenproof dish. Arrange half
of the zucchinis in the bottom, then add
half of the tomato sauce, followed by
130
the cheese slices. Cover with tomato
sauce and, finally, arrange the
remaining zucchinis evenly on top.
Combine the flour, yoghurt, eggs and
cheese; then pour over the moussaka.
Place the ovenproof dish on the rack
and place in the oven. Cook.
Settings
Automatic programme
Bakes & Gratins | Zucchini moussaka
Programme duration: 35 minutes
Manual
Oven functions: MW + Fan Grill
Temperature: 180 °C
Power level: 300 W
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 35 minutes
Shelf level: 1
Useful tip
Eggplant, pumpkin or sweet potato
make good alternatives to the
zucchinis.
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