We know that moussaka is made with potatoes, meat, eggs, cheese, possibly butter, heavy cream. It will be tasty, but we should take into account the fact that such a hallucinatory mixture of ingredients is first of all very difficult for the digestive system.
In this recipe I have eliminated the potatoes, replacing them with zucchini. So far nothing original, there are dozens of recipes for zucchini moussaka. But I also eliminated any traces of dairy products, replacing them with healthy plant-based options, that is, I did not use commercial, processed “plant-based dairy”. I used chicken meat, but any kind of meat can be used, the result will be just as good. I kept the eggs from the sauce on top, but I didn’t make a bechamel with toasted flour, I didn’t use any kind of flour. It turned out a light chicken moussaka with zucchini, very tasty and balanced.
For the AIP version, if you reintroduced the egg, leave out the tomatoes and the spicy curry paste.
Ingredients
for 4 portions (a square pan with a side of 22 cm)
- 2 medium courgettes (or zucchini)
- 500 grams of minced chicken (breast and thigh)
- 3 green onions
- 2 small tomatoes
- A bunch of parsley
- 2 eggs
- 2 tablespoons of nutritive dry yeast flakes
- 100 ml of fat coconut milk
- 1 teaspoon of salt
- 1 teaspoon of turmeric powder
- 1 teaspoon of spicy curry paste
Recipe Method
Wash and finely chop the parsley and green onion. Peel the tomatoes and chop them finely. All this is put on top of the minced meat, along with the turmeric powder, spicy curry paste and half the salt. Mix well, preferably by hand, not with a spoon. If necessary, i.e. if the meat is too dry, add a few tablespoons of water and continue mixing for a few minutes, until we get a sticky paste that “holds” well, does not disintegrate.
We wash our hands and slice the courgettes or zucchini lengthwise, obtaining thin and long strips.
We prepare the sauce, mixing well the 2 whole eggs with the 2 spoons of nutritive yeast, the rest of the salt and the fat coconut milk.
We turn on the oven at 180 degrees Celsius.
Now we assemble the moussaka like this: we put baking paper in the tray. On the bottom of the tray, place a layer of pumpkin slices, side by side, covering the paper well. Place the meat mixture on top, level well, and place the second layer of zucchini slices. Finally, pour the sauce on top and put the tray in the hot oven.
Leave for 45 minutes, or until golden on top, with a few brown spots. The chicken and zucchini moussaka will release its juice and bake nicely. We take it out of the oven and let it go cold (or at least cool) before cutting it into larger or smaller cubes, according to everyone’s desire.
It can be eaten warm, but it is also good cold. We can pack it to go and take it to work in a casserole, it can be eaten beautifully, with the help of a fork or spoon and there is no risk of staining.
