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
Scale
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