Zucchini Beef Moussaka
with Cream Sauce
Our rendition of this classic Mediterranean dish is stocked with tons of veggies. Zucchini, potatoes, and beef are layered together for lots of flavour. It’s topped off and baked with a creamy DIY sauce. Yummy!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
1 tbsp
All-Purpose Flour
(Contains Wheat)
200 g
Zucchini
600 g
Yellow Potato
2 tbsp
Greek Seasoning
(Contains Sulphites)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
9 tbsp
Sour Cream
(Contains Milk)
¼ cup
Tomato Paste
12 g
Garlic
113 g
Red Onion, chopped
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 tsp
Salt*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to bake moussaka). Start prepping when the oven comes up to temperature! Wash and dry all produce.* In a medium pot, add 6 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then cut potatoes into 1/4-inch rounds. Cut zucchini into 1/4-inch rounds. Peel, then mince or grate garlic.
To boiling water, add potatoes. Reduce heat to medium. Cook, uncovered, until partially cooked, 5-6 min. Drain and set aside. Wipe the pot clean.
Meanwhile, heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp oil, then beef, lemon pepper seasoning and half the onions. Cook, breaking up beef into smaller pieces, until no pink remains, 7-8 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Add tomato paste and 1 tbsp vinegar. Stir to combine. Season with salt. Set aside.
Heat the same pot over medium heat. When the pot is hot, add 3 tbsp butter, then remaining onions. Cook, stirring often, until slightly softened, 2-3 min. Sprinkle over flour and add garlic. Cook, stirring often, until coated, 1 min. Add 1/2 cup milk and bring to a boil. Cook, stirring often, until thickened, 1 min. Remove pot from the heat, then stir in sour cream. Season with salt and pepper.
Grease a 9x13-inch baking dish with oil. Spoon 1/4 cup cream sauce into dish. Top with even layers of potatoes, then beef, then zucchini. Spread remaining cream sauce over top, then sprinkle over Parmesan. Cover with foil. Bake, in middle of oven, until edges are bubbly and zucchini is tender-crisp, 14-16 min.
When veggies are almost tender, remove foil. Turn broiler to high. Broil, in middle of oven, until top is golden-brown and veggies are tender, 4-5 min. Divide moussaka between plates.
