This dish is also very popular in Macedonia, it's a variation of the famous potato moussaka. I'm not sure which one is better, they're both delicious. Preparation is almost the same as in potato moussaka except we use zucchinis instead of potatoes. I've also tried moussaka with combination of potatoes, zucchinis and meat, it's also great. You can also combine zucchinis with eggplants.

  • 6 zucchini 
  • 100 ml oil 
  • 2 finely chopped onions 
  • several cloves of garlic
  • 500 g minced meat 
  • paprika, salt, vegetable seasoning, pepper
  • 1 cup rice (optional)
For topping (optional): 
  • 3-4 eggs
  • 1 cup sour cream
  • 1 cup milk
  1. Peel zucchinis and cut into circles with a thickness of 6-7 mm. Sprinkle 1 teaspoon salt and mix with your hands to distribute salt on all the zucchini. Let them release the liquid and in a meantime prepare the minced meat.
  2. Warm 100 ml of oil in a pan, add the chopped onions and cook until soft, then add the minced meat, spices, salt, 1/2 tbs paprika and some black pepper. Cook meat shortly until red color of the meat turns to grey/brown. Add the rice and mix.
  3. Arrange half of zucchini at the bottom of a greased pan and spread the meat, sprinkle garlic and finish with another row zucchini. Add some oil and a little water on top and sprinkle vegeta or salt.

  4. Put to bake in a preheated oven at 250 C for 30 minutes. Press the zucchinis with a larger spoon, then leave to bake another 30 minutes at 200 C. If you want to put topping, 10 minutes before end, beat the eggs with the cream and milk and pour this mixture over moussaka. Bake until moussaka gets a beautiful golden color on the surface. 
  5. Leave to cool slightly and serve with fermented milk.