Mediterranean Potato Casserole
Discover the vibrant flavors of a Mediterranean Potato Casserole, a hearty and wholesome side dish that brings a symphony of Mediterranean-inspired ingredients to your table. Layers of tender Yukon Gold potatoes are paired with sautéed zucchini, cherry tomatoes, red onion, and Kalamata olives, all seasoned with aromatic garlic and dried oregano. Topped with a blend of tangy crumbled feta and nutty Parmesan, this comforting casserole is baked to golden perfection with a drizzle of extra-virgin olive oil. Ideal for family dinners or weekend gatherings, this dish is as visually stunning as it is delicious, with pops of color and fresh parsley garnish. Perfect for vegetarians and easy to prepare, this recipe is a must-try for anyone who loves Mediterranean cuisine.
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Recipe Information
Ingredients
- 1000 grams Yukon Gold potatoes
- 3 tablespoons Extra-virgin olive oil
- 1 large, thinly sliced Red onion
- 3 minced Garlic cloves
- 2 medium, sliced into half-moons Zucchini
- 250 grams, halved Cherry tomatoes
- 100 grams, pitted and sliced Kalamata olives
- 150 grams Crumbled feta cheese
- 50 grams Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
Instructions
Preheat the oven to 200°C (400°F). Grease a 9x13-inch casserole dish with a small amount of olive oil or cooking spray.
Peel the potatoes and slice them into 1/4-inch thick rounds. Place them in a large pot, cover with water, and boil for about 8-10 minutes until just fork-tender, but not falling apart. Drain and let cool slightly.
While the potatoes cool, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced red onion and garlic, and sauté for 2-3 minutes until fragrant and softened.
Add the zucchini slices to the pan and cook for another 5 minutes until the zucchini begins to soften. Stir in the cherry tomatoes, Kalamata olives, oregano, salt, and black pepper. Cook for another 2-3 minutes, then remove from heat.
Layer half of the potato slices on the bottom of the greased casserole dish, slightly overlapping. Spoon half of the sautéed vegetable mixture on top of the potatoes, spreading it evenly.
Sprinkle half of the crumbled feta and grated Parmesan over the vegetable layer. Then, repeat the layers with the remaining potatoes, vegetables, and cheese.
Drizzle the remaining 1 tablespoon of olive oil over the top and cover the dish loosely with foil.
Bake in the preheated oven, covered, for 30 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 10873 mg | 473% | |
| Total Carbohydrate | 318.3 g | 116% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 96.0 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1713 mg | 132% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 10416 mg | 222% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
