Courgette zucchini vegetarian moussaka our way!

The master chef recently got some inspiration. We are hitting the courgette zucchini mountain peak any minute now.

We’ve fried them, souped them, and stewed them!

But then a fellow blogger posted a moussaka recipe. The master chef didn’t want a recipe so he got started today. (We tried to find it too but that’s where I wish there was a search on liked posts!)

It didn’t hold him back!

First he sautéed the courgette (zucchini) slices.

And meanwhile made a sauce with

Chopped onion

Chopped red pepper

Two cloves Garlic

A chilli

Diced courgette

Diced mushroom

Tinned Tomatoes (ours aren’t ready yet)

And one cup of soaked dried red lentils.

Then he layered the sliced courgette and sauce in a large oven dish.

He part steamed some garden potato slices for the top layer.

The final touch was a mixture of grated vegan cheese and soya milk with a beaten egg. (The egg is optional)

It’s in the oven. We’re having it with garlic bean salad.

This was made with produce from our garden except for the cheese/egg/milk part and the tinned tomatoes.