Prep 20 mins
Cook 1 hr 20 mins
In Greece this would be served as a main (vegetarian) course. You don't have to eat meat every day.
- 3 lbs large zucchini, washed, sliced into thin rounds
- 2 lbs large potatoes, peeled, cut into thin rounds
- 1 large onion, chopped
- 3⁄4 cup olive oil
- 4 -5 garlic cloves, minced
- 1 lb ricotta cheese, crumbled (or anthotiro, if you can get it)
- 1⁄2 lb mizithra cheese, grated (you can sub Parmesan)
- 2 tablespoons of fresh mint, minced (1 tblsp. dried)
- salt and pepper
- 1⁄2 cup flour
- 1⁄4 cup water
- Preheat oven to 350 degrees F (170C).
- Put the zucchini, potato and onion into a deep bowl and sprinkle with 1/2 cup flour, salt and pepper to taste (careful! the cheese will have lots of salt don't use too much), all the grated cheese, mint, garlic, olive oil, and toss to coat all slices.
- Pour this mixture into a greased (olive oil) 13 X 9" pyrex baking dish (this doesn't have to be pretty- it won't show much when baked and sliced- taste is everything!).
- Press down with palms of hands to compact somewhat. Carefully pour 1/4 cup water over top.
- Bake for about 1 hour and 20 minutes. (if boureki appears to be too dry during baking, you can add up to 1/4 cup more water - but careful, the zucchini and potatoes will also release liquid during baking).
- Allow to cool 15 minutes before cutting into.
Like the lady says - it ain't pretty but it tastes good! I used Parmesan cheese, low fat Ricotta & dried mint. By leaving the dish for 20 minutes, it was too cool but this may be a result of scaling the recipe in half. Thanx Evelyn!
This recipe is not too difficult to make, with my food processor attachment. I must admit, I favor the boureki recipe posted by Queen Dragon Mom a little over this one. I've had boureki in Crete, so I am always looking to replicate that experience. I think I liked it a little better using eggplant and all feta instead of ricotta. I did use the called for blend of ricotta and mizithra, which I was able to find here. I cut down on the oil per other reviews and like other reviews, this worked out fine. I also increased the garlic, per other reviews. Thanks!
I made this recipe twice in the past two weeks - minor changes each time. We really loved it - and it was so easy. The only time consuming part was the preparing of the vegetables. Other than that the pan is in the oven and needs no attention. I did need to cook it longer than stated - had it cooking for 2 hours, and then left it in the oven until it cooled. We like it at room temperature, but it can be eaten cold from the fridge, or heated. A great way to consume zucchini.