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Greek Potato Zucchini Casserole
1 (14 oz) can diced tomatoes (no salt added)
1/4 cup minced dill
2 Tbsp. chopped flat leaf parsley
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper |
4 small potatoes, peeled, sliced
2 med. zucchini, sliced lengthwise
2 green bell peppers, seeded, sliced
2 onions, sliced
1 cup crumbled feta cheese |
This simple vegetable casserole is a typical dish in
many Greek tavernas.
Preheat the oven to 350° F.
Spray a shallow 2 quart casserole with nonstick cooking
spray.
In a small bowl, combine the tomatoes, dill, parsley,
garlic, salt and pepper. In the casserole, layer half of the potatoes,
zucchini, bell peppers, onions and the tomato mixture; repeat the layers.
Bake, covered with foil, until the vegetables are cooked
through and soft, 1 1/4-1 1/2 hours.
Sprinkle with the cheese; bake, uncovered, until the
cheese is melted, about 15 minutes.
Cover loosely with foil and let stand 10 minutes before
serving.
Makes 6 servings
SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk
PER SERVING: 230 Calories, 9 g Total Fat, 6 g Saturated
Fat, 38 mg Cholesterol, 684 mg Sodium, 29 g Total Carbohydrate, 4 g Dietary
Fiber, 9 g Protein, 256 mg Calcium
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