Photo credit: itsallfare.com
Remember when I said this was the best meal of my life? I may have changed my mind. As I searched for a recipe to use up potatoes and zucchini, I stumbled upon this Greek-inspired zucchini potato feta dish. With a few quick changes, it became a simple, delicious, and healthy casserole using the ingredients I had on hand.
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Mashed Potato Vegetable Casserole
- 2 medium potatoes, peeled and thinly sliced
- 2 tablespoons of sour cream
- 1 tablespoon of butter
- 1 medium zucchini, thinly sliced lengthwise
- 1/2 red pepper, seeded and sliced
- 1 onion, thinly sliced
- 1/4 can of pizza sauce or marinara sauce
- A teaspoon of minced dried dill
- A teaspoon of dried parsley
- A teaspoon of dried minced onions
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of dried red chili peppers
- 1 cup of crumbled feta cheese
Preparation:
Preheat oven to 350°F
Bring peeled and chopped potatoes to a boil over medium heat; boil until tender. Mash with sour cream and butter.
In a casserole dish, spread half the potatoes. Sprinkle with herb mixture. Layer with half the zucchini, half the pepper, half the onion, and half the pizza sauce. Sprinkle again with herb mixture, as well as feta cheese. Repeat.
Cover with foil and bake at 350°F for 1 hour 15 minutes. Sprinkle with feta and bake another 15-20 minutes uncovered, until the cheese softens. Remove from oven, cover, and let rest for 15 minutes.
Serve warm or at room temperature.
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I’m getting hungry just thinking about it! As you may have noticed, I used pizza sauce instead of tomatoes {since I didn’t have any on hand}. It turned out perfectly! And I used mashed potatoes instead of sliced potatoes because I like the texture better. I would like to try this recipe again using fresh herbs and possibly even ground beef. And I may put even more feta next time because it adds a delicious little bite 
