My husband was a meat and potatoes man all his life, so when he asked for seconds of this vegetable bake I knew it was a keeper. Thin slices of potato and zucchini are layered with garlic, oregano and black olives, then baked until the potatoes are creamy inside and the cheese on top is golden and bubbling. It is hearty enough to be supper on its own with a slice of bread, and it makes a wonderful side next to roast chicken. The one trick is drawing some water out of the zucchini first so the bake does not turn soupy.
Servings: 6 · Prep: 25 min · Cook: 55 min
Ingredients
- 1 1/2 lb (680 g) Yukon Gold potatoes, peeled
- 2 medium (1 lb / 450 g) zucchini
- 1 1/2 tsp, divided salt
- 3 tbsp (45 ml) olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 small yellow onion, thinly sliced
- 1/3 cup (45 g) pitted black olives, sliced
- 1/3 cup (80 ml) vegetable or chicken broth
- 1 cup (100 g) shredded mozzarella
- 1/2 cup (50 g) grated Parmesan
- a few leaves fresh basil or parsley, to serve
Method
- Heat the oven to 400°F (200°C) and oil a 9×13-inch (23×33 cm) baking dish with a little of the olive oil.
- Slice the zucchini into rounds about 1/4 inch (6 mm) thick. Spread them in a colander, sprinkle with 1/2 tsp of the salt and let them sit for 15 minutes. Then pat them very dry with a clean kitchen towel.
- While the zucchini drains, slice the potatoes 1/8 inch (3 mm) thick. Toss them in a large bowl with the remaining olive oil, the garlic, oregano, pepper and the remaining 1 tsp salt.
- Arrange half of the potatoes in the dish in overlapping rows. Cover with the onion slices, half of the zucchini and half of the olives. Repeat with the rest of the potatoes, zucchini and olives, scraping any oil and garlic left in the bowl over the top.
- Pour the broth evenly over the vegetables. Cover the dish tightly with foil and bake for 35 minutes, until the potatoes are almost tender when pierced with a knife.
- Remove the foil and scatter the mozzarella and Parmesan over the top. Bake uncovered for 20 minutes more, until the potatoes are completely tender and the cheese is golden in spots.
- Let the bake rest for 10 minutes so the layers settle, then sprinkle with fresh basil or parsley and serve.
Tips and variations
- A mandoline makes quick work of slicing, but a sharp knife works fine; just keep the potato slices even so they cook at the same speed.
- Swap the olives for a few spoonfuls of sun-dried tomatoes if your family is not fond of olives.
- Add a layer of cooked crumbled sausage if you want to turn it into a meaty main.
- Leftovers keep 3 days in the fridge and reheat well at 350°F (175°C) for 15 minutes.
Give it a try on a meatless night; I have a feeling it will win over the meat lovers at your table too. Enjoy!
