Moussaka Style Beef And Zucchini

Russ Myers


The kind of oil used in stir frying is critical. A vegetable oil that may be heated to a high temperature without smoking is essential. Try this Greek inspired dish today

pinch tips: How to Tie a Roast



4 servings


10 Min


20 Min




3 med. zucchini
1 Tbsp. Vegetable oil
1 lb. Lean ground beef (or chuck)
1 med. onion (chopped)
2 Cloves garlic (minced)
1 tsp. Dried basil leaves (crushed)
1/2 tsp. Ground cinnamon
2 Cans (8 oz. each) tomato sauce
1/2 C. low fat (or nonfat) sour cream
1 lg. egg yolk
1/4 C. Feta cheese
Hot cooked orzo (optional)

Directions Step-By-Step

Cut each zucchini crosswise into thirds. Cut pieces lengthwise into slices Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add zucchini and stir fry 8 minutes. Remove zucchini to medium bowl. Add the beef to the wok and stir fry until well browned. Add onion and garlic; stir fry 1 minute. Reduce heat to medium. Add basil and cinnamon; mix well. Stir in tomato sauce; cover the wok and simmer 5 minutes. Mix sour cream and egg yolk in a small bowl until well blended. Skim off excess fat from beef mixture. Spread beef mixture to an even layer. Arrange zucchini in single layer over beef mixture. Spoon sour cream mixture in center of zucchini. Cover; cook 5 minutes or until top is set. Sprinkle with cheese. Remove from heat; let stand 1 minute. Serve with orzo, if desired.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom