John Myers
Ingredients for 4 servings:
- 10 medium-sized potatoes, cooked
- ½ zucchini
- 3 m.-large tomato(s)
- 2 garlic cloves
- 1 handful of fresh herbs (rosemary, thyme, marjoram, oregano)
- ½ bunch parsley
- ½ lemon(s), juice
- 6 tbsp olive oil
- 200 g feta cheese
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Mediterranean, with fresh herbs and feta
For the marinade, finely chop the mixed herbs and garlic, mix everything with the lemon juice and olive oil, and season with salt and pepper. Spread a tablespoon of this mixture on the bottom of the baking dish. Then thinly slice the peeled, cooked potatoes and zucchini and distribute them evenly in the dish. Deseed and dice the tomatoes, and add them to the dish. Pour the marinade over them, making sure the herbs are evenly distributed over the vegetables. Finally, dice the feta and sprinkle it over the casserole. Bake at 180°C for about 30 minutes. Serve with herb curd cheese or tzatziki.
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