How to cook
Peel the zucchini and cut them into round slices. Salt them and leave to drain out their juice. Roll them in flour and fry lightly. Separately, saute the finely chopped onions in the butter and a little water.
Once softened add the washed rice, peeled and diced tomatoes and finely chopped fresh parsley. Pour in 3 cups water and boil until the rice is fully cooked.
Arrange 1/2 the fried zucchini in an oiled tray, pour on the rice mixture and cover with the rest of the zucchini.
Pour the mixture of beaten eggs, yoghurt, 1 tsp flour and salt to taste over the moussaka. Crisp in the oven until reddened.