Baked zucchini with potatoes
6 servings
30 minutes
Baked zucchini with potatoes is a cozy dish of Russian cuisine that captivates with its simplicity and rich flavor. This recipe originated in home kitchens where hostesses aimed to create a hearty and healthy treat from available ingredients. Tender zucchini, juicy potatoes, and aromatic spices baked in the oven create a harmony of flavors enriched with garlic and fresh parsley. The lightness of the vegetables is balanced by the warmth of olive oil and the spiciness of oregano, adding a special zest. The dish turns out soft inside and appetizingly browned outside. It is perfect for both everyday dinners and friendly gatherings, complementing meat or fish dishes and pairs well with bread or sour cream sauce.
1
Preheat the oven to 190 degrees.
2
In a baking dish, mix chopped zucchini, diced potatoes, thinly sliced pepper, parsley, minced garlic, sliced onion, salt, black pepper, olive oil, and chopped tomatoes. Level it out and sprinkle oregano on top.
- Zucchini: 675 g
- Potato: 450 g
- Garlic: 3 cloves
- Red sweet pepper: 1 piece
- Onion: 1 head
- Chopped parsley: 3 tablespoons
- Olive oil: 150 ml
- Tomatoes: 450 g
- Oregano: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
3
Place in the oven for 1.5 hours, stirring occasionally.