This month’s recipe is inspired by one of the best/most awkward/painful/hilarious moments from “Inside Llewyn Davis” – nominated for Best Cinematography and Best Sound Mixing. We won’t spoil it, but the scene involves folk music, moussaka, and the search for a cat’s… um… man bits. Just watch it. And eat this simplified, tasty take on a Mediterranean classic.     

Grilled Zucchini Moussaka Recipe Serves 6  

Ingredients:

2 large zucchini 1 large potato 1 medium yellow onion, diced 2 cloves garlic, smashed and minced 1 pound extra-lean ground beef 1 28oz can diced tomatoes 1 5 ½oz can tomato paste Handful of fresh parsley, chopped 1 cup plain Greek yogurt 1 large egg ½ cup shredded parmesan cheese, divided  

Instructions:

Step 1: Assemble your ingredients.

Step 2: Preheat grill to medium-high heat, clean it, and lightly oil. While it’s heating up, cut the ends off the zucchinis, and then slice the zucchinis lengthwise (don’t worry about them being perfect or even. They’ll be fine.) and season with salt and pepper. Place the slices on the grill, cover, and let cook for about 5 minutes.

Step 3: While the zucchinis are cooking, slice the potato as thinly as you can – preferably using a mandolin slicer. Just don’t cut your fingers – that would be disgusting.

Step 4: Add ground beef, onion, garlic, saute until meat is fully cooked and onions are soft.

Step 5: Time to flip your zucchini.

Step 6: Once both sides are grilled, remove and set aside.

Step 7: Add tomato and fresh parsley to ground beef mixture.

Step 8: In a small bowl, whisk yogurt, egg, ¼ cup parmesan, and a little bit of salt and pepper; set aside.

Step 9: In a casserole dish layer zucchini, potato, and beef and tomato mixture.

Step 10: Pour the remaining meat mixture over top, followed by the remaining third of the zucchini and potato, and then pour the yogurt mixture on top.

Step 11: Top with parmesan and bake until cheese is melting and the moussaka is bubbling.

Step 12: whiskey. Just because it’ll help set the mood.