This dish is an old family favorite, made easy with the use of a slow cooker. We used an excess of zucchini to make this variation on the traditional moussaka, and I swaped out dairy free whipped potatoes in place of the dairy based behcamel sauce.
1 large zucchini (about 2 lb) sliced into 1/4 inch thick slices
Better Batter Gluten Free flour or Seasoned Flour, for dredging
1 onion, finely chopped, about 1 c
2 pounds extra lean ground beef
1/2 c chopped fresh parsley
1 tsp salt
2 tsp sugar
1 15 oz can tomato sauce
8oz (1c) water
1/2 tsp cinnamon
Optional: mashed potatoes, or potato flakes rehydrated with water, to a thickened consistency
Oil a 5 quart slow cooker.
Set zuchinni into Better Batter Gluten Free Seasoned Flour, coating both sides, and allow to sit for at least 10 minutes. This will help to draw some moisture out, and it will season the zucchini.
In a saute pan, combine onion, ground beef, and parsley. Saute until the ground beef is browned and fully cooked.
In a smaller bowl, combine the salt, sugar, tomato sauce, water, and cinnamon. Add 1 cup of this mixture to the ground beef and simmer for 3 minutes.
Layer the moussaka in the slow cooker – shaking off excess flour, place a layer of zucchini, using half the zucchini. Then add a layer of meat, followed by another layer of zucchini. Pour the remaining sauce over the side.
Top with optional mashed potatoes, and smooth the top.
Cook on low heat for 6-8 hours or on high heat for 4-6 hours. Serve immediately