In Greek: πατάτες με κολοκυθάκια, pronounced pah-TAH-tes meh koh-loh-kee-THAHK-yah
Depending on your preference, this simple recipe is great as a meatless one-pot main dish, or as a side dish. The thinner the slices, the prettier it looks, but no matter how thick the slices, it's always delicious.
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
- 4 medium-small potatoes, peeled and sliced
- 2 medium zucchini, sliced lengthwise
- 2 green bell peppers, seeded and sliced
- 1 sweet red pepper, seeded and sliced
- 2 medium onions, sliced
- 1 can of chopped tomatoes (14 oz. approximately)
- 1/4 cup of minced fresh dill
- 2 tablespoons of chopped fresh flat-leaf parsley
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1 cup of crumbled feta cheese
Preparation:
Preheat oven to 350F (175C).
Combine tomatoes, dill, parsley, garlic, salt and pepper in a small bowl and stir to blend.
Lightly oil a 2-quart casserole dish. Place a layer of half the potatoes on the bottom, top with half the zucchini, half the peppers, half the onion, and half the tomato mixture. Repeat.
Cover with foil and bake for 1 1/4 hours. Sprinkle with feta and bake another 15-20 minutes uncovered, until the cheese melts. Remove from oven, cover, and let rest for 15 minutes.
Serve warm or at room temperature.
