Zucchini and rice moussaka with fennel sauce

Table of contents:

Zucchini and rice moussaka with fennel sauce
Zucchini and rice moussaka with fennel sauce


  • 700 g zucchini
  • 1 carrot
  • 1 onion
  • 1 tea cup of rice (200 g)
  • 4-5 teacups of warm water
  • 1 teaspoon black pepper
  • 1 coffee a lie. curry
  • 1 coffee cup of oil
  • butter as much as a walnut
  • s alt to taste
  • Zalivk


Cut the zucchini into cubes and s alt with 1 teaspoon of s alt. Let them stand for about 10 minutes. During this time, we cut 1 onion and grate 1 carrot. Mix the zucchini with the rest of the vegetables and the spices - black pepper, curry and s alt to taste.Fry in oil until they remain in fat. Add 200 g of rice and a little cow butter. Mix well and pour the mixture into a pan. Pour 4-5 cups of water and bake in a heated oven until done. Pour over the finished moussaka with a topping prepared by beating 1 egg with 1/2 cup of yogurt, 1 tablespoon of flour and s alt to taste. We bake only on the upper rheotan until a golden crust.

Dill Sauce Products:

2 tablespoons finely chopped fresh dill

1 pinch of black pepper

2 tablespoons flour

5 tablespoons oil

5 tablespoons yogurt

little cow butter

1 tea cup water


Fry in oil 2 tablespoons of fennel flavored with black pepper and s alt to taste. Then add 2 tablespoons of flour and fry until golden. Remove from heat and pour in a teacup of water, stirring constantly.Add a little cow butter and 5 tablespoons of yogurt. Simmer over low heat until done.

We serve the moussaka with the finished sauce.

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