Roasted Potatoes & Zucchini Bake in a Creamy Parsley Sauce

  • 28 Apr - 04 May, 2018
  • Mag The Weekly
  • Cookery


· 3 green zucchini, sliced

· 2 potatoes, boiled firm and sliced

· 2 cloves garlic, finely chopped

· ½ cup cream cheese

· 1 cup Greek yogurt

· Fresh parsley, small bunch, chopped

· 1 cup feta cheese, crumbled

· ½ cup parmesan cheese, grated

· Salt and pepper to taste

· Olive oil to cook


Make sure the potatoes are sliced an inch in thickness. Preheat the oven to 190°C. In a wide sauté pan, heat a tablespoon of olive oil on medium heat. Add chopped garlic, potatoes and zucchini. Sprinkle some salt and pepper, and stir-fry until the zucchini and potatoes are lightly roasted. Take care not to overcook the zucchini and not stir too much, as this will break the slices and make them mushy. In a small bowl, whisk the cream cheese, Greek yogurt, salt, pepper and parsley until light and fluffy. Check the salt and spice levels and adjust to suit your taste. Arrange sautéed zucchini and potatoes, placing them alternatively on a baking dish. Sprinkle the feta cheese all around and pour the creamy parsley sauce. Finally, sprinkle the parmesan cheese evenly all over the top. Place the roasted vegetables into the preheated oven. Bake for 40-45 minutes, or until the mixture is bubbling, slightly set and the top is light brown.