How to make
In the baking pan in which I will make the moussaka, I heat the oil, put the onions and carrots in it, salt them lightly, pour a little water and stew them until they soften.
Then I add the diced zucchini and add the rice. Fry until it becomes transparent.
Then I pour water in the required ratio of 3.5:1 (water:rice).
Season to taste with salt, black pepper and spices. If you use cubed broth, you can crush one.
I put the baking pan in the oven to bake.
When the rice is cooked, it's ready, I pour the mixture from the well-beaten eggs with the yogurt and flour.
I return it into the oven again, only with the upper heating resistor on, to bake the topping. The summer zucchini moussaka is delicious both hot and cold!
If desired, a spoonful of thick yogurt can be put on top of each portion of moussaka when serving, if it's homemade - even better!
Another delicious option is to serve it in the company of yogurt-garlic sauce.
The summer zucchini, rice and carrots moussaka is ready.
