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.
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.