This Greek-style vegetarian moussaka is a low-carb version of the traditional dish. Layers of roasted zucchini and eggplant are topped with a creamy béchamel sauce and baked to perfection. The result is a deliciously satisfying and healthy meal that's perfect for dinner any night of the week.
Meat, Eggs, & Dairy
- 1 whole egg
Pantry Items
- 1/4 cup parmesan cheese
- 2 tablespoons butter
- 1/4 cup olive oil
- 1 can diced tomatoes
- 2 cups almond milk
- 1/4 cup almond flour
Fresh Produce & Herbs
- 2 medium zucchini
- 1 whole eggplant
- 1 whole onion
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
Seasonings & Spices
- 1/2 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
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