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Zucchini moussaka with bolognese 

25/2/2015

30 Comments

 
Zucchini moussaka with bolognese
We picked the last of our zucchinis this week. It's been a reasonably good season, and our three zucchini plants have kept us and the neighbours contented for a while. Fortunately, Peter has come to enjoy the vegetable and loves it baked into something delicious, like my spinach and zucchini frittata, chocolate walnut zucchini cake, or stuffed with bacon, kransky and my bolognese toppers.

A few weeks ago, I caught Hugh Fearnley-Whittingstall from River Cottage, on TV talking about great ways to use up leftover bolognese sauce. He suggested a bolognese moussaka made with courgettes. Perfect! In all my many years of cooking, I have never, ever made moussaka in any form. I know...   where have I been, right?!

With home grown zucchinis at the ready and my own fabulously flavoursome bolognese, I was ready to go. The results: well this dish was absolutely delicious, and the recipe is a keeper. Thank you Hugh for the inspiration! 

ZUCCHINI MOUSSAKA WITH BOLOGNESE
1 large or 2-2 medium sized zucchinis
1 tablespoon extra virgin olive oil, for brushing
1 quantity of bolognese sauce a la Lizzy (see below), warmed

For the cheese sauce:
25g butter
25g plain (AP) flour
300mls low fat milk
sea salt and freshly ground white pepper, to taste
1/2-3/4 cup Parmesan cheese (use part to sprinkle on top)

Preheat your oven to 190 degrees C. Line a baking sheet with parchment. Trim the ends off the zucchini and then cut lengthwise into 3-4mm thick ribbons. Place them onto the lined baking sheet and brush lightly with the oil. Pop the tray into the oven and roast the zucchini ribbons for 10-20 minutes, until they are just tender and starting to turn golden. Remove from the oven and allow the ribbons to cool. Leave the oven on.

Meanwhile, make the cheese sauce. Melt the butter in a small saucepan, then stir in the flour. Gradually add the milk, whisking or stirring continuously to remove any lumps. Your aim is to create a rich and smooth white sauce. Stir in up to half a cup of the Parmesan cheese and season with salt and white pepper, to taste. Remove the sauce from the heat and set it aside briefly. 

Next, line a 20x20cm or 22x22cm ovenproof dish with parchment and spoon some of the warmed bolognese sauce onto the lined base. Layer with some of the pre-cooked zucchini ribbons, then spoon over more of the bolognese sauce. Continue this process until you have used up all of the ingredients. Finish by topping with the cheese sauce, and sprinkle with the remaining Parmesan. Bake at 190 degrees C for 20-25 minutes until the cheese sauce on top is bubbling and nicely browned. Serves 3-4.

BOLOGNESE SAUCE A LA LIZZY
500g lean beef mince
1-2 tablespoons extra virgin olive oil
1 brown onion, chopped
1 clove smoked garlic, finely chopped
1 carrot, peeled and diced
1 stick celery, diced
6 medium sized button mushrooms, chopped
4 cherry tomatoes, halved
1/2 tablespoon mixed dried herbs: parsley, oregano, thyme, basil
1/2-1 cup good red wine
140g tomato paste
1/2 teaspoon Porcini salt (optional)
sea salt, to taste
ground black pepper, to taste

Heat the oil in a saute pan or frypan. Add the onion, garlic, carrot and celery, and cook the mixture over a low-medium heat until the onions are soft and transparent. You can salt the vegetables at this stage, as it will draw out the juices and also sweeten them somewhat. Next, add the mince and brown it well, breaking down any lumps with your wooden spoon. Turn up the heat if you need to do so to prevent the mince from stewing. Toss in the mushrooms, cherry tomatoes, herbs and red wine, and then stir in the tomato paste. Lower the heat again and simmer gently for up to an hour or longer, noting that you want a rich, flavoursome sauce. If you need to, add 1/4 cup beef stock, to prevent the sauce from catching. Season to taste with black pepper, and porcini salt (if using). Serves 4.


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Zucchini moussaka with bolognese

Tell me dear readers and fellow cooks, have you ever made moussaka? I bet you have! Go on, do tell! 
30 Comments
Jennifer Milk and Honey link
24/2/2015 06:08:37 pm

Looks heavenly... and I am overrun with zucchini.

Reply
Lizzy
24/2/2015 06:51:12 pm

Thanks Jennifer, perfect timing then! : )

Reply
GalavantingGran link
24/2/2015 11:45:56 pm

Terrific. I need recipes for Zucchinis, especially large ones as they are minute one day and huge the next

Reply
Lizzy
25/2/2015 08:32:26 am

Perfect timing... enjoy this, it is good : )

Reply
John @ Kitchen Riffs link
25/2/2015 02:46:50 am

Fun dish! It's too early for us to see decent zucchini, but I'll definitely keep this in mind for later this year. You know, when overnight the zucchini in the garden get as big as your arm! Lovely recipe -- thanks.

Reply
Lizzy
25/2/2015 08:32:51 am

John, thanks so much! It is quite delicious! PS love your latest bean recipe! Yum.

Reply
Eha
25/2/2015 10:53:10 am

With my love of the vegetable [am afraid in OR out of season!] am more than interested in the Hugh FW version :) ! It took me forever to prioritize that guy in my TV viewing: no longer!!! Methinks 'Scandimania' DID it!! Now try to watch 'em' all :) ! This is moreish and shall be prepped soonest . . . you have not had those beautiful green baking dishes for too long, have you . . . :) ?

Reply
Lizzy
10/3/2015 04:32:16 pm

True Eha... they are Corningware!

Reply
Krista link
25/2/2015 11:06:18 am

Oh Liz, this looks fantastic!! I've been a bit weary of zucchini, but I'd happily tuck into this. :-)

Reply
Lizzy
10/3/2015 04:31:52 pm

Thanks Krista, it is yummy!

Reply
e / dig in hobart link
25/2/2015 01:34:26 pm

good way of hiding zucchinis :-)

Reply
Eha
25/2/2015 03:44:41 pm

Why on earth hide ? Surely the most delightful,, tasty, useful and fun vegetable in the world!!

Reply
Laura (Tutti Dolci) link
25/2/2015 06:05:27 pm

What a mouthwatering dish, the perfect dinner idea!

Reply
Lizzy
3/3/2015 07:26:44 am

Thanks so much, Laura!

Reply
kellie@foodtoglow link
25/2/2015 08:46:19 pm

Lovely idea! I will pin this and make a veggie version when your own zucchinis come in. We are always looking for things to do with an abundance of zucchini (as are many gardeners) and this is a good one, Liz. I kind of forget about moussaka so it's nice to be reminded with this lovely recipe.

Reply
Lizzy
3/3/2015 07:27:17 am

Thanks so much, Kellie! The good thing is that it's not so oily as your usual moussaka with lamb.

Reply
Maureen | Orgasmic Chef link
25/2/2015 09:44:37 pm

I remember when I grew zucchini and had enough to feed an army. Why didn't I think of making something as good as this?? :)

Reply
Lizzy
3/3/2015 07:27:43 am

Wow... thanks for your kind words Maureen... there is still time! The olds would love it!

Reply
Elizabeth link
25/2/2015 10:18:40 pm

I saw that episode too... What a wonderful idea to use zucchini. I have a few large ones in the garden at the moment that would do very nicely for this dish :) Thanks for sharing! Liz xx

Reply
Lizzy
3/3/2015 07:28:04 am

My pleasure, Elizabeth x

Reply
Hotly Spiced link
27/2/2015 05:13:58 pm

How lovely to have had such a good season of zucchinis. Your neighbours must be so grateful! I think putting them in a moussaka is a fantastic idea. I've only made moussaka once and I need to try again because mine was very heavy and very oily. I'm quite sure it's not supposed to be such an artery clogger xx

Reply
Lizzy
3/3/2015 07:29:05 am

Hi Charlie... yes, I have eaten moussaka previously (though not cooked it till this one) and it was oily, which put me off a little... I think the lamb, which is greasy, with the sauce... but this one was really good. xo

Reply
David link
1/3/2015 04:39:54 am

Liz - this is the perfect recipe for our friends who won't eat ithr lamb or eggplant! (Why would anyone not like lamb or eggplant...?) I will try this and get back to you soon!

Reply
Lizzy
3/3/2015 07:29:30 am

Hi David, I hope your friends enjoy it... we did!

Reply
Liz link
1/3/2015 05:35:42 am

This looks delicous, I've pinned if for when I have a glut of zucchini later in the summer.

Reply
Lizzy
3/3/2015 07:29:49 am

Thanks so much, Liz x

Reply
Red Nomad OZ link
14/3/2015 01:52:10 am

I've only ever made moussaka with eggplant - but this recipe looks PERFECT for the massive 'stealth zucchini' we found lurking under the leaves after a week away :D

Reply
Lizzy
17/1/2017 04:25:55 pm

Hi Red! Absolutely xx

Reply
Len mancini
17/1/2017 04:50:48 am

Liz that sounds delicious!!

Have you ever tried zucchini fried in discs (1.5-2mm thick) until they are soft and golden then draining them and putting fine raw garlic, olive oil and a bit of strong red wine vinegar. Delish warm or left for days in the fridge. Great as a sandwich filling. The only thing is it takes ages to fry up a whole heap that wont get gobbled in a second.

Reply
Lizzy
17/1/2017 04:27:03 pm

Hi Len, no I haven't, although that sounds delicious indeed... no wonder it's gobbled up. It's most likely that extra fat component of frying them in oil.

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