How to make
The onion is cut into small pieces and stewed in a little oil. After it softens, add the cubed zucchini, and a little later the chopped potatoes.
After a short stirring, add the washed rice and a teacup of water. The dish is seasoned with salt and ground black pepper.
The tomatoes are grated or blended, then added to the rest of the products along with the finely chopped dill.
As soon as the rice absorbs the water, everything is transferred to the baking tray and another cup and a half of water is poured.
Place the moussaka in the oven and bake at 390°F (200°C) for about half an hour.
When it is almost ready, it is covered with a topping made from beaten eggs with yogurt and flour.
The vegetarian moussaka is returned to the oven and baked until golden brown.
The vegetarian zucchini moussaka is ready.
