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| GREEK POTATO-ZUCCHINI CASSEROLE
(Dairy) 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 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 Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |