zucchini potato bake…

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!

7 thoughts on “zucchini potato bake…

  1. Yumm! This is the first new recipe for zucchini that has looked good in this season of pleny-of-zukes!! Will definitely make this this week as soon as the heat wave ends (hoping for tonight πŸ˜‰

  2. I hope you enjoy it, eirene;)

    I also made another improv zuke and chevre dish- but wasn’t paying attention to exact amounts, so I didn’t post it as a recipe.
    Here’s the general idea:

    zucchini, arugula, spinach and chevre strata

    1/2 loaf of day old French or Italian bread, cut into 2 inch cubes
    couple tbsp olive oil
    100 g/1/4 lb chevre
    a few zucchinis, sliced thin, sprinkled with salt, and left in colander to drain for 30 minutes
    a few cups of arugula, rinsed, spun and torn
    a few cups of spinach, rinsed, spun and torn
    3 eggs, lightly beaten
    1 cup of milk, maybe more (I used skim)
    2 tbsp chopped fresh dill…Alan’s favourite-optional πŸ˜‰
    1 clove garlic, minced

    Preheat oven to 350 degrees F.

    Grease ovenproof 9 inch pan with a little olive oil.

    Rinse zucchini, then pat dry.

    Heat 1-2 tbsp of olive oil in a large saucepan. Add zucchini and garlic, and sautee for a couple minutes. Add spinach and arugula, stir, and sautee mixture until greens have wilted.

    Place layer of bread cubes in pan, using half the bread, and covering the bottom of the ovenproof pan. Add a layer of cooked vegetables. Sprinkle crumbled chevre evenly over cooked vegetables. Sprinkle with fresh dill and ground black pepper, if desired. Top with another layer of bread cubes.

    Combine milk and beaten eggs in a small bowl, then pour mixture over the layered ingredients in the ovenproof pan. I press the bread cubes down a little, to ensure they are soaked by the milk/egg mixture.

    Bake at 350 degress until set, and starting to bubble and brown- probably around 45 minutes.

  3. sounds good. I’ll have to leave out the dill – else the lad threatens to cook revenge – maybe tarragon pain perdu? Will try the chicken and the zucchini potato bake tomorrow!!! thanks for the inspired recipes!

  4. I added some Paravangna Blend in place of the dill (not that Marmite did not get a few comments. This is, after-all, a Marmite household and we all know that Vegemite is only Marmite with training wheels;-).

    This recipe reheats nicely the next day and made a great lunch!

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