Dinner · Greek · 20 min
Moussaka (Greek Spiced Lamb and Eggplant Casserole)
- Calories
- 700
- Protein
- 51g
- Carbs
- 55g
- Fat
- 33g
Ingredients
- 190.5 g Ground Turkey, raw (substitute for lamb to manage fat/cal)
- 263.0 g Zucchini, sliced into rounds (base layer)
- 197.3 g Sweet potato, cooked and mashed
- 7.2 g Olive oil
- 65.7 g Spinach, fresh (for aromatic base)
Method
- 01Preheat your oven to 375 deg F (190 deg C). In a skillet, brown the ground turkey until fragrant and deeply caramelized. Season with cinnamon, nutmeg, salt, and black pepper.
- 02In a separate dish, steam the zucchini rounds until tender, then pat dry to prevent excess moisture.
- 03Layer the base of a small baking dish with the zucchini rounds. Spread the spiced turkey mixture over the zucchini.
- 04Top with the mashed sweet potato, which acts as a vibrant, nutrient-dense finish instead of a traditional roux-based béchamel.
- 05Bake for 25 minutes until the top is slightly golden and the edges are bubbling.
- 06Before serving, wilt the fresh spinach in a pan with a drop of water and a pinch of salt. Serve the Moussaka hot, garnished with a sprinkle of fresh cinnamon and the side of wilted spinach.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
