Discovering the Perfect Pasta Salad
My Favorite is Double Cheese Moussaka with Veggies and I remember the first time I decided to make Chicken-Berry Citrus Pasta Salad. It was one of those hot summer days when you want something refreshing and light, but still satisfying. I had a bunch of ripe berries, some juicy chicken, and a longing for a dish that combined both. The idea of mixing the tangy, sweet flavor of berries with the zesty citrus and tender chicken seemed like a dream come true. As I got started, I could already imagine how the flavors would meld together into something special.
Mixing Flavors and Textures
The kitchen quickly filled with the enticing aromas of citrus and fresh herbs. I started by cooking the chicken breasts, which I seasoned with a blend of herbs. As the chicken sizzled, I prepared the pasta and gathered the berries. Tossing everything together was like painting a canvas with vibrant colors. The contrast between the juicy strawberries, the tart blueberries, and the savory chicken created a beautiful mix of textures and flavors. The citrus dressing I whipped up added a zesty punch that tied everything together perfectly.
A Summer Hit
Once the salad was chilled and ready to serve, I took a moment to admire my work. The colors were brilliant—deep reds and blues from the berries, vibrant greens from the fresh herbs, and the golden pasta. I invited a few friends over, and the salad was a hit. They loved how refreshing and unique it was, perfect for a summer evening. It was the kind of dish that not only satisfied hunger but also brought smiles and a bit of sunshine to the table.
Cherishing the Recipe
Now, whenever I make Chicken-Berry Citrus Pasta Salad, it reminds me of that sunny day and the joy of creating something delicious and different. It's more than just a recipe; it's a little celebration of summer, and it always brings a sense of happiness and warmth to any meal. I cherish the way it combines fresh, vibrant ingredients into a dish that's both healthy and indulgent. It's a go-to recipe that never fails to impress and delight.
Table of Contents
Chef's Notes-Double Cheese Moussaka with Veggies
- Using fresh basil and dill instead of dried herbs enhances the flavor and aroma of the moussaka. If fresh herbs aren't available, use half the amount of dried herbs as a substitute.
- Ensure each layer of the moussaka is evenly spread for consistent cooking and flavor distribution. Press down lightly with a spatula to compact the layers, which helps the moussaka hold together better once baked.
- For a firmer texture, avoid overcooking the zucchini. Sauté until just tender; this will prevent them from becoming mushy during baking.
- Combining eggs with the cheese not only binds the ingredients but also adds creaminess to the moussaka. Make sure the eggs are fully beaten before mixing with the cheeses for a smooth consistency.
- Allow the moussaka to rest for at least 10 minutes before serving. This helps the layers set and makes it easier to cut and serve.
- Feel free to experiment with additional vegetables like eggplant or bell peppers for added flavor and texture. You can also try different cheese combinations according to your preference.
Double Cheese Moussaka with Veggies
4
servings20
minutes30
minutes450
kcal10
minutes1
hourGet ready to indulge in a delightful Double Cheese Moussaka with Mushrooms and Zucchini! This dish is a perfect blend of rich flavors and textures, featuring a medley of sautéed mushrooms, zucchini, and a luscious two-cheese combination. It's a quick and easy recipe that will have your taste buds dancing with joy. Perfect for a weeknight dinner or a special occasion, this moussaka is sure to impress!
Ingredients
1/2 cup olive oil
2 large onions, roughly chopped
1 large garlic clove, finely minced
2 pounds cremini mushrooms, thinly sliced
2 pounds zucchini, cut into 1/2-inch rounds
- Tomato Mixture
One 28-ounce can whole tomatoes, chopped with juices reserved
2 tablespoons tomato paste
2 cups water
2 tablespoons fresh basil, finely chopped
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
2 tablespoons tamari soy sauce
2 tablespoons fresh dill, finely chopped
2/3 pound dried lasagna noodles (about 15 noodles)
6 large eggs, beaten
1 pound feta cheese, crumbled
1/4 pound provolone cheese, shredded
Directions
- Prepare Vegetables – Heat olive oil in a large nonstick pan over medium heat. Add the chopped onions and minced garlic; sauté until softened and fragrant (about 5 minutes). Add the sliced cremini mushrooms and cook until they release their moisture and begin to brown (about 7 minutes).
- Tomato Mixture – Stir in the chopped tomatoes with their juices, tomato paste, and water. Add the chopped basil and season with salt and pepper to taste. Let it simmer for about 10 minutes until the sauce thickens slightly.
- Cook Zucchini – In another pan, sauté the zucchini rounds in a bit of olive oil until they are tender but still hold their shape (about 5 minutes). Set aside.
Equipment
- chef's knife
- cutting board
- nonstick pan
- Baking sheet
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 35g
- Protein: 20g
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 900mg
- Fiber: 5g
- Sugar: 10g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 25mg
- Iron: 15mg
FAQ- Double Cheese Moussaka with Veggies
Can I make this moussaka ahead of time?
Yes, you can prepare the moussaka a day in advance. Assemble the dish and store it covered in the refrigerator. Bake it just before serving. It may need a few extra minutes in the oven if it's been refrigerated.
Can I freeze leftover moussaka?
Allow the moussaka to cool completely, then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until heated through.
What can I substitute for tamari soy sauce if I need a gluten-free option?
You can use coconut aminos as a gluten-free alternative to tamari soy sauce. It has a slightly sweeter flavor but works well in this recipe.
Is there a way to make this recipe dairy-free?
For a dairy-free version, substitute the feta and provolone cheese with dairy-free cheese alternatives and skip the eggs. You might also need to adjust the seasoning to enhance flavor without the cheese.
How do I know when the moussaka is done baking?
The moussaka is done when the top layer is golden brown and bubbly. You can also insert a knife into the center to check for doneness; it should come out clean if the moussaka is fully cooked.
