Baked Zucchini Moussaka

With 258 kcal and 22g of protein, the use of lean ground beef supports muscle maintenance while ensuring portion control.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 3 zucchini · 102 kcal in the whole recipe
• 160g lean ground beef · 242 kcal in the whole recipe
• 2 tomatoes · 36 kcal in the whole recipe
• 1 onion · 32 kcal in the whole recipe
• 1 tbsp tomato paste · 16 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• Salt, black pepper, red pepper flakes

Method

1. Preheat your oven to 190°C and prepare a baking tray and a cutting board.

   

2. Wash the zucchinis and slice them into rounds about 1 centimeter thick on the cutting board.

   

3. Arrange the sliced zucchinis on the baking tray side by side without overlapping.

   

4. Dice the onion into small cubes and pour 2 teaspoons of olive oil into a non-stick pan.

   

5. Turn the stove to medium heat, add the onions, and sauté while stirring for about 3 minutes until translucent.

   

6. Add the lean ground beef to the pan and cook while breaking it up until it turns brown.

   

7. Add the tomato paste and stir with the beef for 1 minute until fragrant.

   

8. Add the grated tomatoes, salt, black pepper, and chili flakes, then simmer on low heat for 5 minutes.

   

9. Spread the prepared meat sauce evenly over the zucchinis on the tray.

   

10. Place the tray in the oven and bake for 25 minutes until the zucchinis are tender and a fork pierces them easily.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.