How to make
Wash and peel the zucchini. Cut them into cubes. Wash the mushrooms and cut them into medium-sized pieces. Peel the carrot and cut it into cubes.
Clean the pepper, wash it and cut it into cubes. Peel the onions, grate them and finely chop them.
Put everything in a baking pan along with the spices. Mix everything well and add a little water (about 50-70 ml), since the zucchini release a lot of water.
Put the moussaka in the oven at 390°F (200°C) and keep an eye on how much water the zucchini will release.
Remove the baking pan after 15-20 minutes and stir. That way you will see if the zucchini have released water.
After the water decreases, pour the mixture of beaten eggs and yogurt over them and crumble the white cheese on top as well.
Stir and place the baking pan back into the oven for 10 minutes.
The vegetarian moussaka with zucchini and mushrooms is ready.
