How to make
The onion is cut into small pieces and fried directly in the pan in hot oil.
After softening the onion, add the diced zucchini, and a little later the diced potatoes.
The rice is washed and added to the lightly fried vegetables along with a cup of water.
Season the mixture with salt and pepper. When the rice swells, add the grated tomato, chopped parsley and dill.
The dish is stirred, two cups of water are poured and the vegetarian moussaka is put to bake in the oven for about half an hour at 390°F (200 °C).
Whean ready, the topping is made by beating two eggs with the yogurt, little soda and two spoons of flour. Pour the topping over the moussaka.
The moussaka is baked for another ten minutes until it gets a lightly brown crust.
If you like the recipe, we recommend you to try our eggplant moussaka, the Greek moussaka or find out how to make a fluffy moussaka topping.
