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)
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Greek Potato Bake
Time: 15 minutes prep, 1 hours cook
Servings: 10
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.
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Summary
Add a Mediterranean touch to potatoes in this simple recipe, flavored with lemon, oregano, black pepper and feta cheese.
