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Zucchini Moussaka Recipe

Zucchini Moussaka with a ground beef sauce is an easy, delicious, and healthy low carb dinner.
Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 291kcal
Author Christin Mahrlig


  • 4 small zucchini, cut into 1/4-inch slices
  • 1 large sweet onion, sliced
  • 2 tablespoons Vegetable oil
  • 1 pound lean ground beef
  • 2 garlic cloves, minced
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1/3 cup tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 1 cup cottage cheese
  • 1 egg, lightly beaten
  • 1/4 cup feta cheese crumbles
  • 1/4 cup grated Parmesan cheese


  • Heat the oil in a skillet. Once the pan is hot, add zucchini and onion. You may need to do this in 2 batches because you don't want the pan too crowded. The zucchini pieces should all lay flat so that they get nicely browned.
  • Once zucchini is browned and onions are softened, transfer them to a shallow 2-quart baking dish coated with cooking spray. Sprinkle some salt and pepper over the zucchini and onion.
  • Add ground beef to the skillet, and cook until no longer pink, breaking it apart with a spoon as it cooks.
  • Add in garlic, diced tomatoes, tomato puree, 1/2 teaspoon salt, 1/4 teaspoon pepper, cinnamon and nutmeg. Simmer until thick, about 10 minutes. Pour into baking dish.
  • Preheat oven to 350 degrees.
  • Mix together the cottage cheese and egg in a small bowl. Spoon over ground beef mixture.
  • Sprinkle feta cheese and Parmesan cheese on top.
  • Bake for about 30 minutes.


Calories: 291kcal