Paleo Zuchinni Moussaka w/ Bechamel



  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Preheat oven 400F
1. Arrange sliced potatoes and zuchinni in 2 baking pans/trays
2. Brush both sides with olive oil & season with salt, pepper & oregano
3. Roast the potatoes for 20 minutes; the zuchinni for 10-15 minutes
4. Remove from oven and set aside; reduce heat to 375F
5. In a pot, heat the olive oil on a medium heat.
6. Add the onions and garlic and sauté 20 minutes
7. Add the ground beef or lamb and brown
8. Drain some of the fat
9. Add the tomato and 1 cup of the water/broth and mix well
10. Season with salt & pepper to taste and add another pinch of oregano, the cloves and cinnamon
11. Reduce heat & simmer 15 minutes, adding water if needed
12. Meanwhile, single layer the potato in a lightly greased (with oil) pan or bakeware of choice
13. Continue with a layer of the zuchinni
14. Top with the ground meat mixture and spread evenly
15. Top with the béchamel sauce and bake for one hour
16. Allow to cool 15 minutes
17. Cut and serve

For the Bechamel:
6 tbsp butter
5-6 tbsp arrowroot
2 cups whole milk/cream warmed or at room temperature (I actually used heavy cream)
1 cup pecorino romano
1 egg, whisked and at room temperature
½ teaspoon ground nutmeg
Sea salt to taste

1. In a saucepan, melt the butter over medium heat
2. Whisk in the arrowroot until well combined
3. Slowly whisk in the cream and reduce heat to medium low
4. Continue whisking over a medium-low heat
5. When the sauce has thickened, remove from heat and add the seasonings
6. Add the cheese and blend well
7. Add a few tablespoons of the warm sauce to the egg and blend well quickly to prevent the egg from coagulating
8. Pour back into the béchamel and whisk until well blended


  • 2 large sweet potatoes, ½ inch sliced on a diagonal
  • 3 zucchini, ½ inch slices lengthwise
  • 2 lbs ground beef or lamb
  • 1 large onion, diced finely
  • 4 cloves of garlic, minced
  • 1 tin tomato paste
  • 1 ½ cups of water or beef broth
  • 1 scant tsp cloves
  • 1 scant tsp cinnamon
  • Sea Salt
  • Fresh ground pepper
  • Oregano
  • Extra virgin olive
  • Bechamel Sauce (recipe below)


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