5-6 potatoes, thinly sliced
2-3 zucchinis, thinly sliced, salted and placed in colander for 30 minutes
100 g feta, crumbled
100 g chevre (could use ricotta or cottage cheese for a milder flavour in the cheese layer)
1/4 cup yogurt
ground pepper to taste
a couple tablespoons of olive oil
1-2 tablespoons of fresh dill, chopped
1/2 cup of flour, in a dish for dredging the zucchini
Preheat oven to 375 degrees F.
Rinse the salted zucchini in water, then pat dry. Dredge the zucchini in flour.
Mix yogurt, feta and chevre.
Grease a 9 inch square pan with 1 tsp of the olive oil. Layer 1/2 the sliced potatoes across the pan. Pepper the potatoes to taste.
Layer 1/2 the zucchini over the potato layer. Spread the yogurt and cheese mixture over the zucchini layer. Sprinkle with chopped dill, and pepper to taste. Add another layer of dredged zucchini, then top with remaining sliced potatoes. Drizzle with olive oil.
Bake in a 375 degree oven, until golden brown, approximately one hour. Enjoy!