Nutritional Info

Nutrition Facts

Serving Size 1 (120g)

Calories 438
Calories from Fat 357 (81%)
Amount Per Serving %DIV
Total Fat 39.7g 61%
Saturated Fat 12.3g 62%
Monounsaturated Fat 24.1g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 59.8mg 20%
Sodium 175.1mg 8%
Potassium 103.1mg 2%
Total Carbohydrate 1.5g 1%
Dietary Fiber 0.3g 1%
Sugars 0.2g
Protein 12.8g 26%

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Recipe Description
Cook this delicious dish in early autumn, when the aromas spilling from the kitchen will recall the rich summer tastes and colors just past.  This recipe makes an excellent accompaniment to grilled or broiled meats, such as sausages, pork chops or steak.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/2 Pound(lb)  courgettes (zucchini)
1 Pound(lb)  potatoes, peeled and cut into chunks
1   onion, finely sliced
3 Clove(clv)  garlic, chopped
1   large red bell pepper, seeded and cubed
2/3 Cup(c)  hot water
3 Tablespoon(T)  fresh flat leaf parsley, chopped
14 Ounce(oz)  tomatoes, chopped
2/3 Cup(c)  extra virgin olive oil
1 Teaspoon(t)  oregano, dried
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, ground, to taste

Preparation

Preheat the oven to 375° F.  Scrape the courgettes lightly under running water to dislodge any grit and then slice them into thin rounds.  Put the courgettes in a large baking dish and add the chopped potatoes, onion, garlic, red pepper and tomatoes.  Mix well, then stir in the olive oil, hot water and dried oregano.  Spread the mixture evenly, then season with salt and ground black pepper.  Bake for 30 minutes in the center of the preheated oven, then stir in the parsley and a little more water.  Return the baking dish to the oven and cook for 1 hour, increasing the temperature to 400° F for the final 10 to 15 minutes, so that the potatoes brown.  Serve immediately, garnished with the remaining parsley.

Additional notes

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