Zucchini and minced beef moussaka
300 g minced beef (I prefer to mince it myself)
1 clove of garlic
2 stalks of spring onion
1 grated carrot
1 grated tomato
1-2 peeled tomatoes
Dried garlic, parsley and dill
Olive oil, pepper and salt
200 to 300 g of yogurt
50 g grated cheese
Cut the zucchini into slices without peeling them. Grill them on a grill pan, brushing one side of the slices with olive oil. Transfer each cooked batch to a covered container to infuse and soften.
Meanwhile, brown the onion and garlic in a little olive oil, in a lidded saucepan. Cook over low heat for about 10 minutes. Then add the minced meat, carrots, tomatoes and all the spices. Stir well to crumble the meat. Extend the cooking time to blanch the beef.
In a large baking dish, alternate layers of grilled zucchini, minced meat, tomato slices. Finish, if possible, with a layer of grilled zucchini. Season with salt and pepper, drizzle with a little more olive oil and cover the pan with aluminium foil.
Bake the zucchini moussaka at 200°C for about 50 minutes. Then remove the foil and cook for another 20 minutes (until the excess liquid evaporates). Finally, spread over in an even layer the beaten yogurt with the eggs and cheese.
Bake an additional 20 minutes or until the cheese is golden brown.