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Greek Moussakas with Yellow Squash

Absolutely delicious authentic Greek moussakas with yellow squash.
Cuisine Greek
Prep Time 45 minutes
Cook Time 1 hour
Servings 6
Author by Jenny Skrapaliori Graves


  • medium sauce pan
  • Rimmed baking sheet
  • 8“ square baking tin
  • frying pan


  • 1 lb ground beef I like 85% 15% fat ratio
  • 1 lb ground pork
  • 3 potatoes sliced
  • 3 yellow squash sliced
  • 1 red onion diced
  • 2 cloves garlic minced
  • ¼ extra virgin olive oil
  • ½ cup red wine
  • 1 tbsp tomato paste
  • 4 oz parmesan cheese

for the béchamel

  • 1 cup all purpose flour plus more in case you need to thicken the sauce
  • 5 tbsp butter
  • 1 pint whole milk plus more in case you need to dilute sauce

you will also need

  • light olive oil for frying
  • sea salt
  • freshly ground pepper
  • nutmeg whole or grated, your choice
  • dry oregano I love Greek oregano
  • red chili flakes


  • Preheat oven to 350 F.
  • Line a baking sheet with parchment paper. Place the squash slices, drizzle 2 tbsp olive oil all over. Season with salt, freshly ground pepper and a pinch of dry oregano. Add some chili flakes if you like. Bake in the oven for 15-20 min or so, until squash slices have a light golden color and moisture is gone. When ready, remove from oven and let them cool.
  • In a frying pan add 2-3 tbsp light olive oil. In high heat fry the potato slices for approximately 1-2 min, both sides. Remove slices and place in a paper towel to absorb extra oil.
  • In a large pot add 2 tbsp extra virgin olive oil. In medium heat, add the onions, season with a pinch of salt. After 2-3 min add the garlic. Stir well. Add the tomato paste. Season with another pinch of salt, freshly ground pepper and 1-2 pinch of dry oregano. Stir well. Add 1-2 pinches of chili flakes. Stir well.
  • Add all the ground meat. Break it to smaller pieces as it sautés. Mix everything well. Add the wine. Allow the wine to evaporate a little for 2-3 min. Remove from heat and set aside.

Assemble the squash and potatoes.

  • Add a layer of potatoes slices to the bottom of the baking pan. Season potato slices with salt and pepper. Add a layer of squash. Sprinkle some grated parmesan cheese al over. Repeat a layer of potatoes. Season with salt and pepper. Add another layer of squash slices. Sprinkle a generous amount of grated parmesan.
  • Add the ragu. Spread evenly. Add a generous amount of grated parmesan. Set aside.

Make the béchamel.

  • Place a medium sauce pan on medium to low heat. Add the butter. 
  • When butter is melted add ⅓ of the flour. Stir well with a whisk. Add ⅓ of the milk. Keep whisking. Add more flour. Keep whisking. Add more milk. Repeat alternating between flour and milk. Season with salt and pepper. Grate a good amount of nutmeg. Keep whisking. You might need to add a little more flour or milk to reach the correct consistency. The béchamel should be smooth and velvety but thick enough to remain distinct atop the ragù in the moussaka.
  • Turn the heat off. Add a generous amount of grated parmesan cheese. Stir well with the whisk. Adjust salt and pepper to taste.

Final steps

  • Pour the béchamel on top of the meat. Spread evenly. Grate a good amount of parmesan cheese on top, sprinkle some chili flakes and fresh ground pepper.
  • Bake in a 350 F oven for 45 min to 1 hour or until top is a nice golden color.
  • Let moussaka sit for 15 min before serving. Enjoy!


I used an 8“ square baking tin like this one. Had to line the bottom with parchment paper and place tin on a baking sheet to cook because it has a removable base. I used that pan because it’s deep and allows the moussaka to have a nice layer of béchamel on top. If you are using a 10.5''×8''×3'' lasagna pan just add one more potato and 2 more yellow squash to the recipe. The ragù layer should be fine as well as the béchamel. 
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.