Our family recipe for Zucchini Moussaka with a Halloumi Béchamel sauce is a true celebration of the farm’s harvest, particularly the fresh zucchini and potatoes. As the days grow cooler with the changing seasons, this dish will become a favorite comfort food. The layers of earthy zucchini and hearty potatoes cradle a rich, aromatic meat sauce, bursting with flavors of cinnamon and mint. Nestled between the vegetables and the luxurious Halloumi béchamel, the savory meat sauce adds depth and warmth to each bite. It’s a dish that beautifully balances the freshness of the farm with the richness of tradition, perfect for savoring the bounty of the season.

Tip: You can substitute the pork and beef with lamb or just pork or beef. For a vegetarian option, use 3 cups of canned brown lentils rinsed.

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Cypriot Moussaka

Total Time2 hours hrs

Course: Main Course

Cuisine: Cypriot, Greek

Keyword: comfort food, Cypriot, greek

Yield: 6 people

Materials

Bechamel Sauce

• 1/3 cup unsalted butter
• 7 tablespoons all-purpose flour
• 1 L 4 cups whole milk
• 1/4 teaspoon ground nutmeg
• 3/4 cup finely grated halloumi cheese + 1/4 cup for garnish
• 2 large eggs at room temperature, beaten
• 1/4 cup seasoned breadcrumbs or Gluten Free for garnish

Vegetables

• 1 lb zucchini 2 medium size cut lengthwise in 1/4 inch slices
• 1 lb Yukon gold potatoes 4 small size skin on, scrubbed and cut into 1/4 inch rounds
• extra-virgin olive oil for brushing

Meat Mixture

• 3 tbsps extra-virgin olive oil
• 3/4 cup finely diced cooking onion about 1 small onion
• 1 tbsp tomato paste
• 1/2 lb lean ground beef
• 1/2 lb medium ground pork
• 1/4 cup red wine
• 1/2 cup canned finely chopped tomatoes
• 1 tsp cinnamon
• 1 tbsp dried mint
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper

Instructions

• Preheat oven to 500 F and line two small baking sheets with parchment paper. Oil bottom and sides of an 11 inch x 3 inch round oven safe pan.
• To make béchamel,  melt butter in a medium pot over medium heat. Add flour and whisk until thick and smooth, about 1 minute. Add milk a cup at a time while continuing to whisk until thick a creamy. Whisk in nutmeg and add in halloumi cheese, continuing to whisk until halloumi has melted. Remove from heat and let cool for 5 minutes and whisk in eggs. Set aside to cool until ready to use.
• Place zucchini on one of the baking sheets and brush with oil. Place potatoes on second baking sheet and brush with oil. Place in preheated oven and bake for 6-8 minutes until slightly golden. Remove from oven and set aside. Reduce temperature of oven to 350 F.
• To make meat sauce, heat oil in a large deep pan over medium heat. Add onions and sauté for 4-5 minutes until soft and slightly golden.
• Add tomato paste and cook for 1- 2 minutes until heated through, stirring occasionally. Add beef and pork and cook until browned, 5-6 minutes. Add wine and continue cooking until evaporated, about 2 -3 minutes. Add tomatoes, cinnamon, mint, salt and pepper and cook until thickened, 4-5 minutes.
• To assemble, layer the bottom of the pan with potatoes. Layer the zucchini on top of the potatoes and then spread the meat mixture evenly on top. Pour the béchamel sauce on top of meat mixture and spread to even out.
• Sprinkle with 1/4 cup of grated halloumi cheese and breadcrumbs.
• Bake in preheated oven for 1 hour. Increase oven to broil and cook until top is dark golden. This should only take a few minutes. Be careful not to burn the top. Remove from oven and let stand for 30-45 minutes until set.
• Enjoy with a green salad and some crusty bread.