Vegetarian keto moussaka with feta cheese

Moussaka is a traditional dish of the Greek cuisine, most commonly prepared with fried eggplants, fried potatoes, minced meat and bechamel sauce. I couldn't deprive myself from such a yummy meal, after becoming a vegetarian, so I started trying out vegetarian alternatives of the classic moussaka recipe and I ended up with this amazing vegetarian low carb moussaka recipe.

The easy vegetarian part... no meat. The easy vegetarian keto part... zucchinis instead of potatoes. The easy healthy part... roasted vegetables, instead of fried. The most difficult part... replacing the traditional bechamel sauce with a keto alternative, without covering the flavor of the vegetables, but also offering a harmonious taste. A low carb cheesy - buttery "bechamel" sauce was the best choice.

The final result is more than rewarding!

25 min
45 min

Nutrition facts

Energy: 670 kcal
Protein: 25.4 gr
Fat: 59.6 gr
Net carbs: 8.4 gr


Base ingredients

500 gr unpeeled eggplant(s)

500 gr zucchini(s)

2 tbsp(s) olive oil (27 gr)

120 gr tomatoes

150 gr vegetarian feta cheese

salt (to taste)

ground black pepper (to taste)

Keto bechamel sauce

5 tbsp(s) unsalted butter (71 gr)

10 tbsp(s) cream cheese (145 gr)

16 tbsp(s) heavy whipping cream, whipped (120 gr)

0.5 cup(s) vegetarian cheddar cheese, shredded (57 gr)

0.5 cup(s) vegetarian provolone cheese, shredded (57 gr)

salt (to taste)

ground black pepper (to taste)

Keto bechamel sauce - Optional

1 large egg(s) (50 gr)


150 gr edam cheese


Base ingredients

  1. Preheat the oven to 180°C / 350°F
  2. Wash the eggplants and the zucchinis and cut them into thin slices
  3. Place them in a mixing bowl and add the olive oil, salt and pepper. Toss to coat
  4. Place the vegetables on a baking tray and bake them for about 10 minutes on each side
  5. Grate the tomatoes and keep them aside for the assembly phase of the dish

Bechamel sauce

  1. Place a non-stick saucepan on medium-low heat and add the butter
  2. When butter is melted, add the cream cheese, the whipping cream, as well as the shredded cheddar and provolone cheeses and stir
  3. Keep stirring. When all ingredients are melted (no more than 4-5 minutes needed), get the pan out of the heat
  4. Beat the egg(s) and pour in the pan slowly, while stirring at the same time. Keep stirring, until well mixed with the rest of the ingredients
  5. Place the saucepan back on the heat for 1-2 more minutes, until is starts to bubble
  6. Add salt and pepper, stir and taste. Add salt, until it reaches your desired saltiness

Assembly & baking

  1. Grease a baking dish
  2. Place a layer of eggplants and then a layer of zucchinis
  3. Pour the grated tomatoes all over the last layer
  4. Sprinkle the feta cheese all around by crumbling it with your fingers
  5. Then place another layer of eggplants and another layer of zucchinis
  6. Pour the bechamel cheese sauce on the top of the ingredients
  7. Grate the edam cheese and sprinkle it on top of the bechamel sauce
  8. Place it in the oven for about 15 minutes, until the edam cheese is melted and lightly goldish-colored


✔ Use any kind of tomatoes you prefer

✔ For 5 servings use a 30cm / 12" diameter baking dish

✔ Omit adding egg(s), if you are not an egg eater and replace with more cheddar cheese or flax egg(s)

✔ Given that you prepare the bechamel sauce, while baking the vegetables, you will end up with 10 minutes off total time (preparation + cook time)

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