The Cretan Zucchini Bake You’ll Want to Make All Summer

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Put the sliced zucchini in a colander, lightly salt it, and leave for about 1 hour. Drain well and pat dry.
2. Preheat the oven to 350°F (180°C).
3. Toss the drained zucchini with some olive oil, black pepper and oregano; toss the potatoes in about 1/4 cup olive oil, salt and black pepper, taste before adding more salt.
4. Mix the ricotta and crumbled feta until evenly combined.
5. Combine the finely chopped onion, mint and parsley in a bowl.
6. Drizzle 2-3 tablespoons olive oil over the bottom of a 10 x 10-inch baking dish.
7. Layer half the zucchini, half the onion-herb mixture, one-quarter of the cheese mixture and a light dusting of flour.
8. Layer half the potatoes, drizzle with half the heavy cream, sprinkle with one-third of the shredded kefalotyri or Parmesan, and dollop another quarter of the cheese mixture.
9. Add the remaining zucchini, the remaining onion-herb mixture, another quarter of the cheese mixture and a light dusting of flour; top with the remaining potatoes, pour over the remaining cream and add the remaining cheese mixture.
10. Sprinkle the remaining kefalotyri or Parmesan over the top, finish with a little oregano and a drizzle of olive oil.
11. Bake uncovered on the center rack for 25 minutes.
12. Cover first with parchment, then tightly with foil, and bake about 1½ hours, until the vegetables are very tender.
13. Remove the foil and parchment and bake uncovered 20-30 minutes more, until the potatoes are completely fork-tender and the top is golden.
14. Let rest at least 20-30 minutes before slicing and serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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OnionCheeseCreamPotatoParmesan cheeseZucchiniFeta cheeseRicotta cheese