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    BRIAMI - Greek Zuke, Potato Casserole


    Source of Recipe


    Evelyn

    Recipe Introduction


    Ev wrote: A good way to use up an abundant crop of zukes. Will probably serve 6 hungry people,
    or maybe not. We go through it fast.

    List of Ingredients




    10 good-sized zucchini, washed and scrubbed
    and cut crosswise into 1/4 inch slices
    7 large-sized potatoes, peeled and cut
    crosswise into 1/4 inch slices
    5 garlic cloves, sliced thin
    2 very large onions (Spanish or Bermuda),
    peeled, cut in half, each half cut into
    thirds (large wedges)
    3 large tomatoes, peeled and cut into
    quarters
    1/3 lb of hard cheese (I use 'kefalograviera
    or 'myzithra' which you may not have -
    something like Parmesan would be excellent -
    use a cheese you like)
    3/4 cup olive oil
    1/2 cup water
    2 tablespoons oregano
    3 tablespoons cut mint
    3 tablespoons cut cilantro (optional)
    salt and pepper

    Recipe



    Put everything in a very large baking pan.
    Pour water, olive oil on top and add herbs.
    Season generously. Put your clean hands in
    the pan and give all the veggies a toss so
    herbs, and oil and salt and pepper go on
    everything. Roast in 420F oven for a couple
    of hours, stirring everthing up a couple of
    times to allow veggies on bottom to come up
    and brown nicely too. This is delicious
    with good crusty bread (lovely juices) and
    feta cheese on the side - like we eat it.

 

 

 


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