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Zucchini Musakka with Tomatoes and Chickpeas

Zucchini Musakka with Tomatoes and Chickpeas Recipe

  • Kosher salt and freshly ground black pepper
  • 2 pounds medium zucchini, halved lengthwise and sliced crosswise ¾ inch thick
  • ¼ cup extra virgin olive oil
  • 8 ounces ground lamb
  • 2 medium onions, finely chopped
  • 2 cups crushed tomatoes or 1 can (14 ounces) fire roasted crushed tomatoes
  • 3 tablespoons Turkish sweet red pepper paste
  • 1 cup cooked chickpeas
  • 1 tablespoon mashed garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dried mint, finely crushed
  • 2 cups plain yogurt
  • 3 tablespoons chopped fresh flat-leaf parsley
  • A 3-or 4-quart guvec, La Chamba or flameware casserole, or deep cazuela
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 333kcal (17%)
Total Fat 21g (33%)
Saturated Fat 7g (35%)
Cholesterol 38mg (13%)
Total Carbohydrate 24g
Dietary Fiber 5g
Sugars 9g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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