Oil Free Greek Zucchini and Potato Bake! Happy cooking vibes shine all around this delicious layered veggie bake.
Flavorful, comforting, and plant based, this Oil Free Greek Zucchini and Potato Bake is an amazing dish that is perfect for utilizing your garden bounty. Sliced potatoes and zucchini bathe in a beautifully seasoned tomatoey broth that is filled with Greek herbs and spices.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Ohhh, it’s so flavorful and tasty! It’s totally worth turning on the oven for this deliciousness. We devoured it. You gotta give this one a try!
Tips for Success:
- Flavor Profile: Tender zucchini, potatoes, and red onions bathe in a delicious tomatoey broth filled with Greek herbs and spices.
- Petite Diced Tomatoes: You can use one 28 oz. can or two 14 oz. cans.
- Sliced Potatoes and Zucchini: You want to slice the potatoes thin, but not too thin. The zucchini should be sliced slightly thicker than the potatoes as they become tender more quickly.
- Sauce: The sauce is a thin sauce before baking. The sauce does slightly thicken up after baking.
- Messy: This dish can get messy during assembly. The reason we place the raw zucchini and potatoes into the sauce is to ensure they are coated in the sauce. This helps ensure that the sauce gets into all the nooks and crannies.
- Assembly: Think ‘bulls-eye’ when creating the 3 concentric circles where the potatoes and zucchini overlap each other. You can also simply layer the zucchini and potatoes into a large baking dish and cover it very tightly. You may end up having to bake the dish longer in the oven to ensure the potatoes are perfectly tender.
- Cast Iron Skillet with a tight-fitting lid: A large, deep ceramic/enamel lined cast iron skillet with a tight-fitting lid (link for what we used) works best for this dish as the heat needs to held tight for the potatoes to become perfectly tender. A Dutch oven will work as well for this dish. If you use a casserole dish, make sure the lid fits tightly and you may find the need to bake it longer to get the potatoes perfectly tender.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done in the oven or in the microwave.
This dish can be frozen.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
Kitchen Products Used:
- Ceramic/enamel lined deep skillet or similar nonstick deep skillet with a tight-fitting lid
If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintOil Free Greek Zucchini and Potato Bake
- Prep Time: 25 Minutes
- Cook Time: 60 Minutes
- Total Time: 85 Minutes
- Yield: 5-6 Servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Greek Inspired
- Diet: Vegan
Description
Flavorful, comforting, and plant based, this Oil Free Greek Zucchini and Potato Bake is an amazing dish that is perfect for utilizing your garden bounty.
Ingredients
Skillet Ingredients:
- 2 medium zucchinis, unpeeled, sliced
- 3 medium Russet potatoes, peeled, sliced
- ½ medium red onion, thinly sliced
Sauce Ingredients:
- 1 – [ 28 oz. can ] petite diced tomatoes *
- ½ cup low-sodium vegetable broth *
- 1 Tablespoon minced garlic
- 1 teaspoon lemon juice
- 2 Tablespoons tahini
- 1 Tablespoon miso *
- 3 Tablespoons nutritional yeast
Sauce Herb/Spice Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- ¼ teaspoon dried crushed rosemary
- ½ to 1 teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
Optional Toppings:
- Vegan Parmesan Cheese
- Freshly chopped parsley
Instructions
- Preheat the oven to 400 F.
- Slice the zucchinis into 3/8-inch slices, set aside.
- Slice the potatoes into ¼-inch slices, place in a bowl of cold water, set aside. When ready drain well to remove any excess water.
- Slice the red onions into thin half-moons, set aside.
- Measure out the Sauce Herb/Spice ingredients into a small bowl, mix well, set aside.
- Place all the Sauce Ingredients and the Sauce Herb/Spice Mix into a large bowl, mix well, set aside.
- Place 2 cups of the sauce mix onto the bottom of the skillet, spread out evenly.
- Place the sliced zucchini and potatoes into the bowl of sauce (not the skillet) and mix well to ensure that they are all evenly coated with the sauce. This will be a thin, light coating.
- Start by layering the zucchini in a circular overlapping pattern along the outer perimeter of the skillet. Then create a middle circular pattern using the zucchini, then finishing with a very small tight circular pattern in the center. If you have zucchini left over, fit them in. If you run out, then remove a few from the outer or middle circle and space those accordingly to get 3 circles.
- Next take the potato slices from the bowl of sauce and tuck the potato slices in between all the zucchini slices in the same manner as the zucchini slices. So, you end up with altering zucchini and potato slices. Don’t worry if you end up with several zucchini or potato slices together.
- Next scatter the thinly sliced red onions all over the top of the zucchini and potatoes.
- Spoon the remaining sauce (from the bowl) all over the top of the dish. Be sure to cover the entire dish with sauce. Press down on the zucchini and potatoes so that the sauce comes to the surface (if needed).
- Cover the skillet with a tight-fitted lid and bake in the oven at 400 F for 50 minutes. After 50 minutes, then remove the lid and bake for another 10 minutes uncovered. Test for tenderness by sticking a thin-bladed knife into a potato slice. If the knife slides in easily the potato, then the dish is done.
- Remove from the oven and let to stand for 10 minutes to allow the flavors to marry.
- Serve with a generous sprinkle of Vegan Parmesan Cheese and freshly chopped parsley.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 5 to 6
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Hello,
Do you think this could be made in an Instant Pot?
Thank you
Hi there Allyson,
We don’t think this would work in an Instant Pot; however, if you give it a try, we would love to know.
Thank you so much.
-Ameera and Robin
Should the canned diced tomatoes be drained?
Hi there Frank,
Thank you for your question. No, you do not need to drain the canned diced tomatoes.
-Ameera and Robin
First of all, I just want to say this is the 4th or 5th recipe of yours that I’ve made, and ALL of them have been unbelievably delicious. This one is no exception. I used fresh tomatoes, since I have a ton from my garden this year. In my opinion, this was super easy to prep. I used a ceramic casserole dish with a glass lid so I cooked it for an hour to make sure everything cooked down. Absolutely delicious. Thank you for all the delicious recipes!
Hi there Suzanne,
YAYYYY!!! We are thrilled that you enjoyed this recipe.
Thank you so much.
-Ameera and Robin
Do you think I could make this with all zucchini and no potatoes? Maybe adjusting the baking time?
Hi there Connie,
Thank you for your question. Yes, you can make it all zucchini. We have not kitchen tested it so we don’t have a good oven timing on it for you.
-Ameera and Robin
I’m giving this 5 stars for the flavor – soooo yummy! I am not a fan of the texture of cooked zucchini, but I have always loved the flavor. My family ate half the first night, and then I added more veggie broth and used my immersion blender to turn the leftovers into a soup. WOW! My son refused to eat the zucchini in it’s whole form, but devoured the soup. Nutrition for the win!
Hi there Kaci,
WOOO HOOO!!! We are so happy that you gave this recipe a try and enjoyed it! AND that you blended it for a great soup as well. That is so awesome. Thank you so much for the awesome review!
-Ameera and Robin