Greek-Style Layered Squash and Potatoes

If you want want a change of pace from a typical lasagna then dish could be a good substitute. Or it could accompany a lasagna dish because of the similar layered pattern. Overall this dish is delicious and goes good by itself or with anything you choose. 

Ingredients:

              5 ounces Olive Oil

              2 pounds Yukon Gold Potatoes, small, peeled, sliced 1/3 inch thick

              Salt to taste

              Pepper to taste

              6 Garlic Cloves, peeled, chopped

              1 rounded cup, Mint Leaves, fresh, chopped

              1-1/2 pounds Plum Tomatoes, concasse

              2 pounds Zucchini, skin on, sliced 1/3 inch thick

1. Gather all the ingredients and equipment.

2. In a large sauté pan, heat 2 ounces (60 milliliters) of oil until warm. In batches, cook potatoes in olive oil over medium heat. Season with salt and pepper and spread in an even layer. Sprinkle with some of the garlic and some of the mint. Cover pan and cook on medium-low heat for 8 minutes until partially cooked.

3. To assemble: Arrange the potatoes in the bottom of a half hotel pan, spread half of the tomatoes over the potatoes and sprinkle more garlic and mint, season lightly with salt. Next, layer on the zucchini, sprinkle with salt and pepper, remaining garlic and more mint. Top with remaining tomatoes. Pour the remaining olive oil over the top of everything.

4. Cover the pan with foil and cook in a 350°F (177°C) to 375°F (190°C) oven until all the vegetables are tender and flavors have melded together, about 30 to 40 minutes. Check the moisture level occasionally to keep everything moist, but not soupy. Allow extra liquid to evaporate towards the end of the cooking time, if necessary.

5. Serve warm or hold hot at 135°F (57°C) or above.