Name: Zucchini & Potatoes Briam Bake
Yield: 6
Cuisine: Greek
Ingredients: 6 zucchini; 4 potatoes; 5 garlic cloves, sliced; 1 onion; 4 tomatoes, grated; 1 teaspoon dried oregano; salt, to taste; freshly cracked black pepper to taste; 1/4 cup olive oil or more; olives, pitted and sliced; feta cheese; 1/4 cup fresh parsley, finely chopped

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Melt-in-your-mouth, comforting Greek veggie bake for a meal or side!

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Zucchini is abundant this time of year, and I take full advantage of it with this zucchini and potato briam bake. It’s a take on the classic Greek briam recipe, which is similar to a ratatouille. The simple ingredients pack so much flavor with sliced garlic, onion, fresh tomatoes, and herbs. I typically use a baking dish, but you can cook it even quicker on a sheet pan. The veggies get a bit crispier when you cook it that way. If you aren’t a zucchini fan or just want to mix it up, mushrooms, bell peppers, or eggplant would all be great substitutes. I can’t wait for you to try it!

Why you’ll make this often

Melt-in-your-mouth zucchini

Tender potatoes

Garlicky, herb, tomato sauce

Briny olives

Tangy, creamy feta

A flavorful, comforting, but light, versatile dish that’s super simple to make!

Here’s what you’ll need

Zucchini -cut about an inch thick
Potatoes -cut about ¼ inch thick
Garlic cloves -sliced
Onion -whichever you have on hand
Tomatoes -grated
Dried oregano
Salt
Freshly cracked black pepper
Olive oil -get the one in our shop if you want an authentic taste of Greece!
Olives -pitted and sliced
Feta cheese -crumbled from a block always has the best flavor
Fresh parsley -finely chopped

How to make Zucchini and Potatoes Briam Bake

Preheat the oven to 400 °F, 200 °C.
Slice the zucchini into 1-inch rounds.
Then, slice the potatoes into thinner rounds.
Slice the onion into thin wedges.
Add everything to a 9 x 13-inch baking pan along with the garlic slices.
Drizzle with olive oil and add the grated tomato, olives, salt, pepper, and oregano.
Toss together and cover the pan.
Bake for 45 minutes.
Uncover and bake for an additional 45 minutes or until tender and most of the liquids have evaporated.
Set aside at room temperature for 20 minutes and top with feta and parsley.

Serving

It’s hard to wait for this dish to cool down because it makes the kitchen smell wonderful. You can top it with feta as soon as it comes out of the oven to allow the feta to get warm while it sits, or top it about twenty minutes before it finishes cooking. Topping it at the end of cooking almost melts the feta, making it super creamy. Serve this with some crusty bread or pocket pita bread for a delicious light meal or alongside any meat. Try it with my Mediterranean Air Fryer Chicken or my Roasted Leg of Lamb Marinated in Yogurt. I can’t wait to see your pictures on Instagram! Kali Orexi!