Greek Potato Bake Recipe
Add a Mediterranean touch to potatoes in this simple recipe, flavored with lemon, oregano, black pepper and feta cheese.
Ingredients
- 6 Large Potatoes, Sliced Into Half Rounds
- 2 Small Zucchini, Sliced Into Half Rounds
- 1 Small Lemon
- 1/8 Tsp. Seasoned Salt
- 1/2 Tsp. Dried Oregano
- 1/4 Tsp. Coarsely Ground Black Pepper
- 3 Tbsp. Olive Oil
- 3 Small Roma Tomatoes, Diced
- 4 Oz. Feta Cheese (See Tip)
Directions
- Preheat oven to 375 degrees F. Grate zest from lemon and squeeze juice, reserve.
- Toss potatoes and zucchini in a large bowl. Sprinkle the vegetables with lemon zest and juice, season salt, oregano and pepper. Toss together and pour into a 9 x 13-Inch baking dish.
- Drizzle with olive oil and top with tomatoes and feta cheese. Cover with foil and bake for 1 hour.
- Tip: I like to use the sun-dried tomato feta cheese with this.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 10 servings | |
| Calories 204 | |
| Calories from Fat 59 | 29% |
| Total Fat 6.74g | 8% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 170mg | 7% |
| Potassium 850mg | 24% |
| Total Carbs 31.89g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.11g | 2% |
| Protein 5.58g | 9% |
