Potato and Zucchini Bake


1 pound of potatoes, peeled and thinly sliced

2 large zucchini, thinly sliced

2 small or 1 large red onion, thinly sliced

3 ripe tomatoes, pureed

2 cloves of fresh garlic

1/4 c olive oil

1 tsp oregano

1 TBS fresh parsley, chopped

Salt and pepper to taste


Preheat oven to 400 degrees F.

Spread potatoes, zucchini and red onion in a 9×11-inch glass baking dish.

Puree tomatoes and garlic in a food processor. Add olive oil, blend quickly. Cover potatoes, onion and zucchini with pureed tomatoes and olive oil mix. Sprinkle fresh parsley. Season with oregano, salt and pepper. Toss all ingredients so vegetables are evenly coated.

Bake in preheated oven, stirring after 30 mins, until vegetables are tender and moisture has evaporated, about 60-70 minutes.

Cool slightly or serve at room temperature.

Serve with a simple Greek salad (iceberg or other green lettuce, sliced tomato, cucumber, red onion, with an oil and vinegar dressing).