Mains · Finnish

Zucchini Moussaka and Baked Eggs

Name: Zucchini Moussaka and Baked Eggs
Cook time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Finnish
Ingredients: 1 kg zucchini; 2 onions approx. 300 g; 2 garlic cloves; 400 g ground beef 17% fat; 1 tbsp olive oil; 1 tbsp oregano; 2 tsp salt; 0.5 tsp black pepper; 1 tbsp all-purpose flour; 1 can crushed tomatoes with herbs 390 g; 3 tbsp tomato paste; 0.5 dl water; 2 dl grated Emmental-Mozzarella cheese; 5 eggs

A tomatoey zucchini casserole gets extra heartiness from eggs that are poached on top of the casserole in the oven.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Kesäkurpitsamoussaka ja hyydytetyt munat

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Rinse the zucchini and cut into about 1.5 cm cubes. Peel and chop the onions and garlic cloves. Brown the ground beef in hot oil in a large sauté pan. Add the chopped onion and garlic, and stir until the onions are translucent.
2
Season with oregano, salt, and pepper. Sprinkle the flour over the mixture. Stir well and add the zucchini cubes, crushed tomatoes, and tomato paste. Rinse the crushed tomato can with water and pour into the pan. Stir and let simmer for about 10 minutes. Pour the moussaka into a shallow baking dish.
3
Sprinkle the grated cheese on top. Make small wells in the moussaka and crack an egg into each one. Bake at 250 degrees on the bottom rack of the oven for about 8 minutes, until the eggs start to set and the cheese gets some color. Serve with crispy baked baguette and a salad.