Monday, April 21, 2014


A friend recently gave me a recipe for a vegetarian moussaka.  She made it with zucchini instead of eggplant and used quinoa in it.  I decided to take the basics of it and make it lower calorie along with some other tweaking.  The DH and I both enjoyed it and I froze several portions for future lunches.

Vegetable mixture in the pan.

Sauce poured over the vegetables.

Just out of the oven.

2 tbsp olive oil
1 onion, chopped
2 clove garlic. minced
2 cups of mushrooms, sliced
2 medium size zucchinis, quartered and chopped
3/4 cup uncooked quinoa
small can of tomatoes or 4 fresh or frozen tomatoes
1 1/2 cups water or broth
pepper to taste

1 cup milk
2 tbsp flour
2 eggs
1 cup shredded cheese
salt and pepper to taste


In a large frying pan, heat the olive oil on medium high heat and add the garlic and onions.  Reduce heat to medium and sauté for 2 to 3 minutes.  Add the mushrooms and continue to sauté for another 5 minutes.  Add the zucchini, quinoa, tomatoes and broth.  Bring the mixture to a boil, reduce heat to low and cook until the quinoa is cooked, about 15 minutes.  Season with pepper to taste.

In a mixing bowl whisk the eggs and add the flour.  Whisk the eggs and the flour and add the milk.  Combine well and add the shredded cheese.  Add salt band pepper, mix and set aside.

Oil a 9 X 13 inch pan and place the vegetable mixture in the pan.  Spread the mixture evenly across the pan and pour the sauce over the vegetables.  Bake at 350 degrees F for about 30 minutes until the dish is golden brown.  Serves 6 to 8.

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