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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.