Zucchini Musakka with Tomatoes and Chickpeas Recipe

Name: Zucchini Musakka with Tomatoes and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 2 pounds medium zucchini, halved lengthwise and sliced crosswise 3/4 inch thick; 1/4 cup extra virgin olive oil; 8 ounces ground lamb; 2 medium onions, finely chopped; 2 cups crushed tomatoes or 1 can (14 ounces) fire roasted crushed tomatoes; 3 tablespoons Turkish sweet red pepper paste; 1 cup cooked chickpeas; 1 tablespoon mashed garlic; 1 tablespoon fresh lemon juice; 2 teaspoons dried mint, finely crushed; 2 cups plain yogurt; 3 tablespoons chopped fresh flat-leaf parsley; A 3-or 4-quart guvec, La Chamba or flameware casserole, or deep cazuela

Servings: persons

Kosher salt and freshly ground black pepper
2 pounds medium zucchini, halved lengthwise and sliced crosswise 3/4 inch thick
1/4 cup extra virgin olive oil
8 ounces ground lamb
2 medium onions, finely chopped
2 cups crushed tomatoes or 1 can (14 ounces) fire roasted crushed tomatoes
3 tablespoons Turkish sweet red pepper paste
1 cup cooked chickpeas
1 tablespoon mashed garlic
1 tablespoon fresh lemon juice
2 teaspoons dried mint, finely crushed
2 cups plain yogurt
3 tablespoons chopped fresh flat-leaf parsley
A 3-or 4-quart guvec, La Chamba or flameware casserole, or deep cazuela

1
Preheat the oven to 375F.
2
In a large bowl, combine 6 cups water and 2 tablespoons kosher salt and stir until dissolved.
3
Add the zucchini and soak for 15 minutes.
4
(This ensures that the skin will remain green and the white flesh will remain crisp during cooking.)
5
Drain and pat dry, pressing gently to remove as much moisture as possible.
6
3 In the guvec, heat half of the olive oil with the lamb over medium-low heat.
7
When everything is hot, raise the heat to medium and cook, stirring often, until the meat loses its redness, 3 to 4 minutes.
8
Add the onions and cook, stirring occasionally, until the onions are softened, about 5 minutes.
9
Stir the crushed tomatoes and the pepper paste into the meat.
10
Add the zucchini and cook, stirring, until well coated with the tomato.
11
Stir in the chickpeas and season with salt and pepper.
12
Mix the garlic and lemon juice to a smooth paste and brush over the contents of the guvec.
13
Quickly heat the remaining olive oil in a small conventional skillet.
14
Add the crushed mint; stir for an instant.
15
Sprinkle over the vegetables.
16
Place in the oven and bake for 30 minutes.
17
Serve at room temperature with an accompanying bowl of yogurt mixed with the chopped parsley.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Kosher salt and freshly ground black pepper, 2 pounds medium zucchini, halved lengthwise and sliced crosswise 3/4 inch thick, 1/4 cup extra virgin olive oil, 8 ounces ground lamb, and more.

Yes, Zucchini Musakka with Tomatoes and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Musakka with Tomatoes and Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions