Greek Zucchini & Potato Casserole

Hello everyone,

There are so many casseroles in the world that it’s honestly impressive. Don’t you think so? I do! And since the casserole universe clearly has room … what’s one more? So allow me to introduce you to my latest cozy creation: my Greek Zucchini & Potato Mediterranean Casserole.

So here it is: a simple, rustic, delicious Greek casserole that has everything I love about cooking. It’s tradition, comfort, and the vegetables that actually make the whole dish. If you do decide to make it, know you’re basically joining a long line of Greek home cooks. Greek Cooks who have been feeding their families with this Zucchini bake for generations. It’s vegan, it’s vegetarian, it’s Greek, and it’s the kind of dish that makes you feel like you should be sitting on a balcony somewhere in the Aegean, wearing sunglasses you definitely don’t need, pretending you’re in a commercial for extra‑virgin olive oil. ahahahhahahha

Zucchinis may not be in season right now, but when I spotted these organic ones, and at such a reasonable price. You know that moment when your brain says, “No, wait for spring,” and your heart says, “Absolutely not, grab them immediately”? Well… the heart won. And that’s how this casserole happened.

Every time I make this recipe, the kitchen is warm, the windows fog up (kinda), and the smell, ohhh that smell of herbs filling the house. This dish is simple, comforting, and full of the flavors that make Greek cooking so special. I usually make this recipe with eggplants (aubergines). But this time… let’s just say the ones at the market were looking a little too mysterious for my liking. You know exactly what I mean, those moments when you walk into the produce section, and you see fruits and vegetables that have been sitting there for a very long time. I’m all for rustic and imperfect, but some of these eggplants are awful-looking. So I grabbed the zucchini and potatoes and decided they would be enough.

So, grab a few zucchinis, potatoes, and a few other ingredients and create this delicious Greek Zucchini & Potato Casserole! 🙂

Have a wonderful morning/afternoon/evening, everyone!!

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Greek Zucchini & Potato Casserole

This Greek Zucchini & Potato Casserole is a vibrant, plant‑based dish that brings together tender zucchini, hearty potatoes, and classic Mediterranean flavors. Naturally vegan and vegetarian, it’s a comforting, rustic recipe that tastes even better the next day. Warm, nourishing, and full of Greek charm, it’s the perfect everyday casserole with a whole lot of personality.

Course Main Course, sid dish

Cuisine Greek

Keyword casserole, Oven Bake, Vegan, Vegetables, vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 servings

Author foodzesty

Ingredients

• 5 zucchinis chopped or sliced
• 4 potatoes large - slice the potatoes
• 1 onion large - chopped
• 2 garlic cloves minced or chopped
• fresh dill finely chopped
• 2 tbsp tomato paste
• ¼ cup olive oil
• salt
• pepper
• ½ cup water

Instructions

• Preheat the oven to 200℃.
• Place the 5 zucchinis, 4 potatoes, 1 onion, 2 garlic cloves, 2 tbsp tomato paste, ¼ cup olive oil, into the baking pan.
• Gently toss the vegetables. Pour in the ½ cup water.
• Season with salt and pepper.
• Cover with the lid or a piece of aluminum foil. Place the pan into the oven and cook for 45 minutes until tender and the sauce has thickened.
• This is a dish that can be eaten hot or cold.

KALI SAS OREXI!! 🙂