Zucchini and Sweet Potato Moussaka

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Zucchini and Sweet Potato Moussaka is a delightful twist on a classic dish that brings a burst of flavors and textures to your table. This version is lighter yet still hearty, thanks to the combination of vegetables and lean ground turkey. Perfect for a cozy family dinner or impressing guests with something a bit different.

Ingredients for Zucchini and Sweet Potato Moussaka

Zucchini and sweet potatoes form the base layers, offering a mix of mild and sweet flavors. The ground turkey provides lean protein, while the onion and garlic add depth to the dish. Crushed tomatoes and red wine form the sauce, enriched by the warm spices of cinnamon, nutmeg, and allspice. A combination of ricotta cheese, Parmesan cheese, and eggs creates a creamy topping, and a sprinkle of fresh oregano adds a fragrant finish.

Tips & Tricks

  • For extra flavor, marinate the zucchini and sweet potato slices in olive oil and your choice of herbs before grilling.
  • Letting the moussaka sit for 10 minutes after baking helps the layers set, making it easier to slice and serve.
  • If you prefer a stronger cheese flavor, swap half of the ricotta for feta cheese.

Serving Suggestions

Pair this moussaka with a fresh Greek salad or a side of roasted vegetables for a complete meal. A glass of the same red wine used in the recipe makes for a perfect pairing.

Frequently Asked Questions

Can I make this dish vegetarian?
Yes, simply omit the ground turkey and add more vegetables like mushrooms or eggplant.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Can I freeze moussaka?
Yes, you can freeze it either before or after baking. Thaw in the fridge overnight and bake or reheat until hot throughout.

Zucchini and Sweet Potato Moussaka Recipe Walkthrough

Start by preheating your oven to 375°F (190°C), ensuring it's nice and hot for baking. In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and garlic, sautéing them until they turn translucent and fragrant.

Add the ground turkey to the skillet, breaking it up with a spatula as it cooks. You want it browned all over, which will take about 5 to 7 minutes. Then, stir in the crushed tomatoes, red wine, and spices—cinnamon, nutmeg, and allspice. Season with salt and pepper to taste, and let it simmer for around 15 minutes.

While the turkey mixture is simmering, lightly grill the zucchini and sweet potato slices in another pan until they're slightly tender. This will take about 3 to 4 minutes per side. You want them pliable but not fully cooked.

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and eggs. Whisk until smooth and well blended. This mixture will form the creamy top layer of your moussaka.

Now, it's time to layer up! In a baking dish, lay down half of your grilled zucchini and sweet potato slices. Spread half of the turkey mixture evenly over the top. Add another layer of zucchini and sweet potato slices, and finish by pouring over the ricotta cheese mixture. Spread it out evenly, and sprinkle the fresh oregano on top.

Bake the moussaka in your preheated oven for about 45 minutes, until the top is golden and the filling is set. Let it cool for 10 minutes before slicing and serving.

Why You'll Love This Recipe

  • Layers of flavor: The spices and red wine create a rich, aromatic sauce.
  • Healthy yet satisfying: This dish is packed with vegetables and lean protein.
  • Make-ahead friendly: Perfect for prepping in advance for busy weeknights.
  • Gluten-free: Naturally free of gluten for those with dietary restrictions.

Ingredients

2 lbs zucchini, sliced 1/4 inch thick
2 lbs sweet potatoes, peeled and sliced 1/4 inch thick
1 lb ground turkey
1 large onion, chopped
4 cloves garlic, minced
1 (14 oz) can crushed tomatoes
1/2 cup red wine
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
Salt and pepper to taste
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
3 large eggs
2 tbsp olive oil
1 tbsp fresh oregano, chopped

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
3. Add ground turkey to the skillet and cook until browned.
4. Stir in crushed tomatoes, red wine, cinnamon, nutmeg, allspice, salt, and pepper. Simmer for 15 minutes.
5. Meanwhile, in another pan, lightly grill zucchini and sweet potato slices until slightly tender.
6. In a bowl, combine ricotta cheese, Parmesan cheese, and eggs. Mix well.
7. In a baking dish, layer half of the zucchini and sweet potato slices.
8. Spread half of the turkey mixture over the vegetables.
9. Add another layer of zucchini and sweet potato slices.
10. Pour the ricotta cheese mixture over the top and spread evenly.
11. Sprinkle with fresh oregano.
12. Bake in the preheated oven for 45 minutes, until the top is golden and the filling is set.
13. Let it cool for 10 minutes before serving.

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