Greek Baked Zucchini and Potatoes (Briam) & Inept Airlines

I had made my first attempt at smoking beef short ribs for our Friday group but I will need to work on my process before I blog about them.  The next day, we had some that weren’t yet done, so I braised them in a covered pan for three hours to get them tender for supper.

That morning, we had discovered a bag of yellow crookneck squash on our porch swing and Bev went in search of new recipes to use them coming up with one from All Recipes for Briam and we decided to give it a try.  We made several changes to the recipe so just click on the link for the original - some folks get very fancy with the dish as this shot from the web shows.

The recipe said it made four servings but after reading it, we made a half recipe and used the ingredients we had on hand such as the bag of yellow squash.  It helped me to watch the short video to see how thick they sliced the veggies and how they assembled the dish.

Greek Baked Zucchini and Potatoes – Adapted from All Recipes

Ingredients:

1 lb. Yukon Gold potatoes, peeled and thinly sliced

2 large zucchini (equivalent yellow crooknecks), thinly sliced

2 small red yellow onions, thinly sliced

3 ripe tomatoes, pureed in food processor

¼ cup olive oil

1 tbsp. chopped fresh parsley (Optional)

sea salt and freshly ground black pepper to taste

1½ tsp. Greek Seasoning (see note)

Note: Even though one of the reader comments said do not be tempted to add ingredients to the recipe, Bev couldn’t help herself so she added some seasoning that she had picked up at a FM.

Directions:

1. Preheat oven to 400 degrees F

2. Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.

3. Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

The Verdict:

I’m not a fan of dry, roasted vegetables so we didn’t let ours get as dry and charred as the recipe indicated but the sauce was thick with very little liquid in the dish bottom.  I must admit to not being impressed when I read the recipe but I thought the dish was delicious and it will be made again, and it could hardly be simpler to make. I never thought I would say this but I’m looking forward to our next squash delivery.  The half recipe we made yielded four very big servings.

Pat (SIL) took a long awaited trip to Europe for a river cruise from Amsterdam to Budapest and it started with her first flight from Knoxville being cancelled by Delta.  This resulted in her getting to her trip a day late and fortunately Viking handled getting her to the boat.  On her way home on Jul 3 she got to Atlanta fine but the last flight to Knoxville that day was once again cancelled by Delta and she finally got in at ??? on Jul 4.  Totally inept.

I had to make a quick trip to Food City around 11am on Jul 4 and their parking lot was as full as I've seen it but when I went to check out there was not a line anywhere proving that some businesses actually know how to manage.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

07/02/22 event date