How to make
Peel the potatoes and zucchini and slice them into circles. Finely chop the onion. The tomatoes are also sliced in circles.
Arrange the vegetables in a greased pan and add salt between every two rows. Start with half of the potatoes and add oregano in addition to salt.
Top off with half of the zucchini and then the tomatoes. Sprinkle with onions. Next come the zucchini and oregano again, as well as the salt and the rest of the potatoes are placed on top.
Cover with aluminum foil and bake at 360°F (180 degrees). When the vegetables soften, make the topping.
Put the flour in hot oil and stir quickly until it's dissolved. Gradually and with prolonged stirring, add the milk until the sauce thickens.
Finally, it is salted and stirred. Pour it over the moussaka and place it back the oven to bake.
Note: You can sprinkle a little oil between the rows, because otherwise it'll stay drier.
The vegan zucchini moussaka is ready.
