How is your zucchini situation these days? Over-run? Neighbours keep piling them up on your doorstep? Here is a great dish starring your favourite summertime over-producer - a vegetarian zucchini and potato bake. It is Greek in origin and sort of like a cross between lasagna and scalloped potatoes - except more Greek -and it goes just perfectly with a nice, lemony green salad.
I found this great recipe in this fun little book, From a Traditional Greek Kitchen by Aphrodite Polemis. (Softcover, 7x8, 192 pages, pub. 1992)
I love Greek flavours, the garlic and olive oil, fresh herbs and spices and their love of great produce and dairy. This book is filled with real ingredients and delicious, and easy, dishes. The recipes are straight-forward with ingredients that are easy to find in your own neighbourhood.
In the book you will find all the Greek classics, vegetarian style, and likely some dishes you haven't tried yet. I found this to be the perfect book for my university aged (and mostly vegetarian) daughter and her roommates. I am happy and confident that they are able to recreate these Greek veggie dishes in their own home.
Potato and Zucchini Bake
Patates me Kolokithakia Tou Fournou
From a Traditional Greek Kitchen
Makes 6 servings
4 medium potatoes
2 zucchini, 8" long
1/3 cup olive oil
salt and pepper, to taste
2 onions, chopped
6 cloves garlic, minced
1 (16oz) can whole tomatoes, cut into small pieces
4 Tbsp fresh parsley, chopped
1/2 cup Parmesan cheese
1/2 cup bread crumbs
Wash potatoes and zucchini and cut both into thin, round slices. Fry them (in batches) in half of the oil in a large frying pan and season with salt and pepper. Set aside. Sauté the onions and garlic in the remaining oil. Add the tomatoes, parsley, salt and pepper to taste. Cook for about 15 minutes.
Add half of the cheese and 1 Tbsp bread crumbs. Oil a 9"x13" baking pan and speard the potatoes and zucchini in layers. Finish with the sauce.
Sprinkle with the remaining cheese and bread crumbs. Bake in a preheated oven at 375° for 35 minutes.