The other evening I whipped up tasty Gluten Free Moussaka.
This recipe is an easy gluten free alternative to the traditional Greek moussaka. There are no mashed potatoes or bechamel sauce, and zucchini is substituted for eggplant. The end result is a creamy, delicious “impossible” pie, using Gluten Free Bisquick.
- Vegetable oil cooking spray
- 1 T olive oil
- 8 oz ground beef
- 2 T minced onion
- 2 T minced green bell pepper
- 1 C thinly sliced zucchini – one small zuc
- 1- 1 1/2 t dried oregano
- Salt and black pepper
- 1 C crumbled feta cheese
- 1/2 C Gluten Free Bisquick
- 1 C milk
- 2 large eggs
Preheat oven to 400 degrees F
Mist a 9″ glass pie pan w/ cooking spray
Heat olive oil in large skillet over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps until the beef is browned all over. 2-3 minutes. Add the onion, bell pepper, zucchini, oregano, salt and pepper. Reduce the heat to medium and cook, stirring until the zuc softens. About 4 minutes.
Transfer the beef mixture to a 9″ glass pie pan. Sprinkle the feta cheese evenly over the beef. Whisk together the Bisquick, milk, and eggs. Pour evenly over the feta.
Bake until golden brown and firm to the touch, 20-25 minutes. Remove from oven and let cool for 5 minutes. Cut into wedges and serve.
Let me know how you like the dish.
I wish you well.
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