This recipe is a variant from the normal  Greek style moussaka. The main ingredient used in traditional moussaka is aubergine, or eggplant parmesan here in Italy. This moussaka is light,and a pleasant change, to the normal heavy tomato based moussaka.   Recipe: Potato and Zucchini Moussaka (serves 4 people) Ingredients: 2 potatoes 3 zucchini 2 garlic cloves, grated 200 grams minced ground beef 2 tablespoons olive oil 1 can cherry whole tomatoes 3 tablespoons lemon juice grounded nutmeg 1 tablespoon dried oregano parmesan cheese, grated 90 grams butter 3 tablespoons all purpose flour 500 ml milk Preparation: Preheat oven 200°C. In a frying pan, heat 3 tablespoons of olive oil, add garlic, cook until transparent, add ground mince and cook for about 15 minutes until brown. Add cherry tomatoes, oregano and a generous amount of ground nutmeg, simmer until cooked about 30 minutes until liquid has evaporated.Turn off heat. Steam the zucchini for 2 – 3 minutes, slice long ways.Slice also the potato (raw) in thin slices.   Prepare the béchamel sauce. Heat the butter, …