Recipe by evelyn/athens
In Greece this would be served as a main (vegetarian) course. You don't have to eat meat every day.
Top Review by CountryLady
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!
- 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
Directions See How It's Made
- 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.