one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down ...

Moussaka is known for its rich layers and satisfying ... the sauce is loaded with onions, garlic, grated zucchini, peas, corn, tomatoes, and warming spices like cinnamon, cumin, and oregano.

Moussaka is a delicious Mediterranean casserole featuring layers of sautéed eggplant, zucchini, potatoes, savory meat sauce, and a rich and cheesy mornay sauce. This recipe is a labor of love ...

This recipe takes the traditional Greek lamb or beef moussaka and adapts it to chicken. Rather than a béchamel sauce, it uses Greek yoghurt laced with garlic and lemon.

Moussaka is one of Greece’s signature dishes ... though there are vegetarian versions and variations that replace the eggplant with zucchini or potatoes. There may be a layer of sautéed ...

Zucchini is seemingly everywhere this time of year, stacked high at farmers markets and quickly sprouting up in home gardens. The summer vegetable is harvested around 60 days after its seeds are ...

Moussaka, a Greek version of lasagna ... Below is a meatless version of the dish. Eggplant, zucchini, feta and potatoes are layered with a savory tomato sauce with a hint of cinnamon.