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Greek Baked Zucchini and Potatoes

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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
120 min
SERVINGS
4 servings
Dinner Greek
Greek Baked Zucchini and Potatoes
Ingredients
  • 2 pounds potatoes, peeled and thinly sliced
  • 4 large zucchini, thinly sliced
  • 4 small red onions, thinly sliced
  • 6 ripe tomatoes, pureed
  • 1/2 cup olive oil
  • 2 tablespoons chopped fresh parsley
  • sea salt and freshly ground black pepper to taste
Instructions
1
Collect and prepare all necessary components for the dish.
2
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
3
Arrange the potatoes, zucchini, and red onions in a large, extra-capacity baking dish (with dimensions of 9x13 inches or greater, or use two separate dishes).
4
Oversee the vegetables with a mixture of puréed tomatoes, olive oil, and chopped parsley; generously sprinkle sea salt and pepper to taste. Ensure the vegetables are evenly coated with the sauce.
5
Place the prepared dish in the preheated oven for a period of 1 hour. Gently stir the vegetables, then continue baking until they are tender and the moisture has evaporated, approximately 30 minutes more.
6
Allow the briam to cool slightly before serving or serve it at room temperature.