A different kind of moussaka that features eggplant, zucchini and feta cheese – a light, summery and vegetarian version.
Although moussaka is well known as a Greek classic that contains eggplant and potato as a base and the authentic-taste can’t be replaced with anything else, I dare to bring a much lighter touch to this recipe and share with you my different version of moussaka.
The name comes originally from Arabic, which means literally “chilled” and is known, in various forms, from Egypt to Romania.
Many versions of moussaka are based primarily on eggplant, potato and minced meat. The one I grew up with (in Romania, of course) was baked with layers of minced meat, eggplant and potatoes topped with a white sauce made of cheese and eggs. I have to admit, I used to love my mom’s moussaka….