Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
Recipe Index
Category 2
Category 3
Sign up!
get exclusive access to delicious recipes, honest product reviews, wellness tips, and all the juicy grownup dish you won't find anywhere else.
Sign up here!
If you’re looking to bring a taste of Greece to your dinner table, pastitsio with zucchini is the perfect dish to try. This version of the beloved Greek “lasagna” includes layers of pasta, rich meat sauce, creamy béchamel, and a nutritious twist—slices of zucchini for added flavor and a boost of vegetables. While it takes some time to put together, each step is worth the effort, creating a dish that’s delicious and perfect to make ahead.
Pastitsio is a classic Greek casserole, often served at family gatherings and holidays. It’s known for its layers of pasta, meat sauce, and creamy béchamel topping, each combining to create a comforting, satisfying meal. Here’s what you’ll find in a typical pastitsio:
Pasta – Typically a tubular pasta, like ziti or penne, forms the base, giving pastitsio its classic structure.
Savory Meat Sauce – This includes ground beef or lamb, onions, garlic, and warming spices like cinnamon and allspice for that Mediterranean flavor. It’s hearty, rich, and full of depth.
Béchamel Topping – A creamy sauce made with milk, butter, flour, and nutmeg that forms a golden crust when baked.
This version also includes zucchini, which adds moisture, subtle flavor, and extra nutrients to the dish, making it a bit lighter and more nutritious without sacrificing that signature richness.
A Little Extra Effort—But So Worth It
Making pastitsio is a project, but a rewarding one. You start by making the meat and vegetable sauce, allowing it to simmer and develop deep, aromatic flavors. After that, the pasta is cooked until al dente. The chunks of zucchini add color, nutrition, and a tender texture. Finally, the béchamel sauce comes together with just a bit of whisking for that creamy consistency. And it’s topped with Parmesan cheese.
Each step builds a layer of flavor, making the final product a truly special meal. Yes, it takes some time, but once you see the golden, bubbly layers, you’ll know it was worth every minute.
Make It Ahead – Pastitsio Only Gets Better
One of the best things about pastitsio? It’s ideal for making ahead. After assembling the dish, cover and refrigerate it for up to two days before baking. This allows the flavors to meld, making it even more delicious.
When ready to serve, simply pop it in the oven until the top is golden brown and the zucchini is perfectly tender. It’s a make-ahead meal that tastes like it took days to prepare!
Pastitsio with Zucchini: Comfort Food with a Nutritional Boost
Pastitsio is the ultimate comfort food, and this fresh, vegetable-packed version makes it even better. Perfect for a family dinner, a holiday meal, or a make-ahead dish for busy days, it’s guaranteed to impress. The addition of zucchini adds a pop of freshness, a boost of nutrition, and an extra helping of vegetables that rounds out the dish beautifully.
So if you’re ready to try a twist on a Greek classic, give this fresh pastitsio with zucchini a try. It’s a hearty, flavorful, and wholesome meal that transports you straight to Greece with every bite.
Pastitsio with zucchini includes layers of pasta, a rich meat sauce, creamy béchamel, and zucchini for added flavor and a nutritional boost.
Ingredients
UnitsScale
drizzle of olive oil
1pound ground beef
1pound ground lamb
1 medium onion, diced
3/4cup diced zucchini
4 cloves garlic, minced
1 tablespoon cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme
28 ounce can of crushed tomatoes
1pound pasta (small shells, penne or equivalent)
FOR THE BECHAMEL
1 1/2cups whole milk
1cup heavy cream
4 tablespoons butter
1/4cup flour
(optional) 1/4 teaspoon nutmeg
1 1/2cups grated parmesan cheese
2 eggs, beaten
2/3cup Greek yogurt
Instructions
Preheat the oven to 350 degrees F.
For the sauce, heat olive oil over medium-high heat in a large pot. Add the onion, garlic and zucchini and saute for 5 minutes. Add the beef and lamb, and cook over medium heat for 8 to 10 minutes, until it’s no longer pink, crumbling it with a spoon. Drain off any excess liquid and add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Stir in the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally. Set aside.
For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat (or in the microwave) until simmering. In a medium pan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, and 1 teaspoon each of salt and pepper. Stir in 3/4 cup of grated Parmesan cheese. Allow the mixture to cool for at least 10 minutes. Then stir in the eggs and yogurt.
Cook the pasta in a large pot of boiling water until al dente. Don’t over-cook because the pasta will later be baked. Drain and set aside.
Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish (or two). Pour the bechamel on top of the the pasta/meat mixture and sprinkle with the remaining 3/4 cup Parmesan cheese.
Bake uncoverd for 1 hour, until golden brown and bubbly.
