Potato and Zucchini Bake

    1 hour 50 minutes

    This is also known as 'Briam' a Greek cuisine that embodies how they take a few of the simplest of ingredients and turn them into something utterly delicious with little effort. This is a traditional dish served as a main course and with olive oil as the only source of fat it is a quintessential example of the 'Mediterranean diet'.

    96 people made this

    Serves: 4 

    • 1 kg potatoes, peeled and sliced into 3mm rounds
    • 4 large zucchinis, sliced into 3mm rounds
    • 4 medium red onions, sliced into 3mm rounds
    • 6 fresh plum tomatoes, pureed
    • 125ml olive oil
    • 2 tablespoons diced fresh parsley
    • 1 pinch sea salt and black pepper, to taste

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Preheat the oven to 200 degrees C. Find the largest baking dish or tin you have; 22x33cm or larger. You don't want the vegetables to be layered too deep, use two baking dishes if necessary.
    2. Place the potatoes, zucchinis and red onions in the baking dish. Pour over the pureed tomatoes and olive oil then sprinkle with parsley. Add salt and freshly ground pepper to taste.
    3. Toss the ingredients together so that the vegetables are evenly coated. Add about 100ml of water to the dish.
    4. Bake in the preheated oven for 90 minutes, checking after 1 hour to stir the vegetables and also add a little more water if necessary. However there should be no water left at the end of cooking. At this point I also taste the vegetables and add more seasoning if needed.
    5. Cool slightly before serving or serve at room temperature.

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    Reviews in English (169)


    very easy to make, my fussy 3 year old loved it and it tasted so fresh and healthy. Great recipe. I used a tin of diced tomatoes instead of puree. Easy and GREAT. Will definitely make this one regularly.  -  01 Oct 2011


    Excellent. A really tasty veggie dish I am happy to eat on a regular basis.  -  17 Aug 2011


    Really tasty and easy to make... added some cheese just prior to serving  -  30 May 2015