Light Zucchini and Turkey Moussaka with Herbed Yogurt Bechamel

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Line a large baking sheet with parchment paper. Arrange the zucchini slices in a single layer, brush them with 2 tbsp / 30 ml olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 18 minutes, turning halfway through, until tender and lightly golden.

2. 2

   While the zucchini roasts, heat 1 tbsp / 15 ml olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.

3. 3

   Add the ground turkey to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Add the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Cook over medium-low heat for 10 minutes, stirring occasionally, until thickened. Remove from the heat.

4. 4

   In a bowl, whisk together the Greek yogurt, milk, egg, all-purpose flour, ground nutmeg, half of the Parmesan cheese, fresh parsley, fresh mint, 1/4 tsp salt, and a pinch of black pepper until smooth.

5. 5

   Reduce the oven temperature to 375 °F / 190 °C. In a baking dish about 8 x 11 inches / 20 x 28 cm, arrange a layer of roasted zucchini. Cover with half of the turkey filling. Repeat with another layer of zucchini and the remaining turkey. Finish with the remaining zucchini.

6. 6

   Pour the yogurt béchamel over the top and spread it gently. Sprinkle the remaining Parmesan cheese evenly over the surface.

7. 7

   Bake at 375 °F / 190 °C for 25 to 27 minutes, until the top is set and golden around the edges. For deeper color, broil for 1 to 2 minutes, watching closely.

8. 8

   Let the moussaka rest for 10 minutes before slicing. Serve hot, garnished with a little extra parsley or mint if desired.