Zucchini and Minced Meat Moussaka | Golden Oven-Baked
(0)
Under an hour
Sezamo
O interpretare reconfortantă și aromată a clasicei musacale românești, preparată cu straturi generoase de dovlecei fragezi, umplutură suculentă de carne tocată de porc rumenită cu ceapă, usturoi și roșii, încoronată de un sos bogat din smântână fermentată, ouă și cașcaval rumenit auriu la cuptor. Un preparat de toamnă cald, sățios și plin de savoare tradițională.
Preparation method
Preparing the ingredients and meat sauce
Wash the zucchini, trim the ends, and slice them lengthwise or into rounds about 5-7 mm thick. Sprinkle them with a little salt and leave them on paper towels for 10 minutes to draw out excess moisture, then pat them dry well.
Peel and finely chop the yellow onion and garlic. In a large skillet, heat the sunflower oil and sauté the onion for 4-5 minutes until translucent.
Add the minced pork to the onion and cook over medium heat, breaking it up continuously with a spatula, until browned (about 7-8 minutes). Stir in the garlic, tomato paste, tomato passata, and dried thyme. Season with salt and ground black pepper to taste. Let the sauce simmer on low heat for 10-12 minutes until reduced and thickened. Finally, stir in half of the freshly chopped dill.
Chef's tip
Zucchini contains a lot of water: if you want an even firmer moussaka, you can sear the zucchini slices in a pan for 1-2 minutes on each side or bake them for 10 minutes on a baking sheet lined with parchment paper before assembling.
Storage: The moussaka is just as delicious the next day, as the flavors blend even better. Store in the refrigerator for up to 3 days in an airtight container.
15 min
Under an hour
