Georgos Andrikidis' Baked Zucchini, Potatoes And Tomatoes Recipe

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Servings: 6

Ingredients

Cost per serving $1.39 view details
  • 1 1/2 lb Zucchini - (3 med) ends trimmed, cut in 1/2"-thick rounds
  • 1 1/2 lb Potatoes, preferably Yukon Gold peeled, and cut in 1/2"-thick rounds
  • 1 lb Ripe tomatoes - (to 1 1/2 lbs) quartered, and coarsely minced
  • 1 med Onion - (to large) minced
  • 3 med clove Garlic minced
  • 2 tsp Tomato paste
  • 1 1/2 Tbsp. Minced fresh mint
  • 1 1/2 Tbsp. Minced parsley, preferably flat leaf Salt Freshly grnd black pepper
  • 1/3 c. Extra-virgin extra virgin olive oil plus more if needed

Directions

  1. Preheat oven to 350 degrees. Place zucchini, potatoes and tomatoes in large bowl along with any tomato juices. Add in onion, garlic, tomato paste, mint and parsley; mix well. Season with 1 1/2 tsp. salt and several grinds black pepper.
  2. Spread vegetables proportionately in 9- by 13-inch (or possibly similar size) oven-to-table baking pan. Pour 1/3 c. extra virgin olive oil over the top; toss to distribute oil. Bake, uncovered, on middle rack till potatoes and zucchini are very tender, about 1 1/2 hrs total. Stir vegetables every 30 min to ensure which they are not getting too dry on top. If necessary, drizzle with extra extra virgin olive oil.
  3. When done, potatoes should be fork tender and zucchini extremely soft. There will be some juices in bottom of pan. Remove from oven; when cold sufficient, taste and season with additional salt and pepper, if you like. Serve hot.
  4. Yield: 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 294g
Recipe makes 6 servings
Calories 212  
Calories from Fat 110 52%
Total Fat 12.45g 16%
Saturated Fat 1.76g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 35mg 1%
Potassium 859mg 25%
Total Carbs 23.59g 6%
Dietary Fiber 4.3g 14%
Sugars 5.28g 4%
Protein 4.02g 6%
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