Cretan Zucchini and Potato Boureki
Experience the rich flavors of Crete with this delightful Cretan Zucchini and Potato Boureki. This traditional dish is a savory baked casserole that layers tender zucchini, potatoes, and aromatic onions, all enveloped in a creamy blend of ricotta and mizithra cheeses, enhanced with fresh mint and garlic. Perfect for a hearty family meal or a gathering with friends, this recipe captures the essence of Mediterranean cuisine. Enjoy the satisfaction of a home-cooked feast that not only tastes incredible but also showcases the vibrant produce of the region.
8
Servings
N/A
Calories
12
Ingredients
Ingredients
zucchini
3 lbs (washed and sliced into thin rounds)
potatoes
2 lbs (peeled and cut into thin rounds)
onion
1 large (chopped)
olive oil
3/4 cup (for coating and greasing)
garlic cloves
4-5 (minced)
ricotta cheese
1 lb (crumbled (or use anthotiro if available))
mizithra cheese
1/2 lb (grated (substitute with Parmesan if needed))
fresh mint
2 tablespoons (minced (or use 1 tablespoon dried))
salt
to taste
pepper
to taste
flour
1/2 cup
water
1/4 cup (for baking)
Instructions
1
Preheat your oven to 350°F (170°C).
2
In a large deep bowl, combine the sliced zucchini, potato, and chopped onion. Sprinkle with 1/2 cup flour, and season with salt and pepper, keeping in mind that the cheese will also contribute saltiness.
3
Add the crumbled ricotta cheese, grated mizithra cheese, minced mint, minced garlic, and 1/2 cup of olive oil to the bowl. Toss everything together until the veggies are well-coated with the flour and oil mixture.
4
Transfer the combined mixture to a greased 13 x 9 inch Pyrex baking dish. Using the palms of your hands, pressing down gently to compact the layers without mashing.
5
Carefully pour 1/4 cup of water evenly over the top of the mixture.
6
Cover the dish loosely with aluminum foil and bake in the preheated oven for about 1 hour and 20 minutes.
7
During baking, check on your boureki. If it seems dry, you can add another 1/4 cup of water, but be mindful that zucchini and potatoes will release liquid as they cook.
8
Once done, remove from the oven and let it cool for at least 15 minutes before slicing into squares or wedges to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cretan Zucchini and Potato Boureki?
Cretan Zucchini and Potato Boureki is a traditional savory baked casserole from Crete that layers zucchini, potatoes, and onions with a creamy blend of ricotta and mizithra cheeses.
What are the primary vegetables used in this recipe?
The main vegetables are zucchini, potatoes, and a large onion.
Which cheeses are required for this Cretan dish?
The recipe calls for 1 lb of ricotta cheese (or anthotiro) and 1/2 lb of grated mizithra cheese.
What is a good substitute for mizithra cheese?
If mizithra is unavailable, you can substitute it with Parmesan cheese.
Is this boureki recipe vegetarian?
Yes, this recipe is vegetarian as it consists of vegetables, cheese, flour, and herbs.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 170 degrees Celsius.
How long does the boureki need to bake?
The dish should bake for approximately 1 hour and 20 minutes.
What size baking dish should I use?
A greased 13 x 9 inch Pyrex baking dish is recommended.
How should I prepare the zucchini?
The zucchini should be washed and sliced into thin rounds.
Do the potatoes need to be peeled?
Yes, the potatoes should be peeled and cut into thin rounds.
What is the purpose of adding flour to the vegetables?
Flour is used to coat the vegetables and help bind the mixture with the oil and cheese.
Can I use dried mint instead of fresh mint?
Yes, you can use 1 tablespoon of dried mint instead of 2 tablespoons of fresh minced mint.
How much olive oil is used in the mixture?
1/2 cup of olive oil is added to the vegetable mixture, plus extra for greasing the dish.
How much water should be added before baking?
Carefully pour 1/4 cup of water evenly over the top of the mixture before placing it in the oven.
Should the baking dish be covered in the oven?
Yes, cover the dish loosely with aluminum foil while baking.
How long should the dish cool after baking?
Let the boureki cool for at least 15 minutes before slicing and serving.
What should I do if the boureki looks dry while baking?
If it seems dry during baking, you can add another 1/4 cup of water.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
How many garlic cloves are needed?
The recipe requires 4 to 5 minced garlic cloves.
How do I arrange the mixture in the baking dish?
Transfer the mixture to the dish and press down gently with your palms to compact the layers without mashing them.
What is the total weight of zucchini required?
You will need 3 lbs of zucchini.
What is the total weight of potatoes required?
You will need 2 lbs of potatoes.
Should I add salt and pepper?
Yes, season with salt and pepper to taste, but be mindful of the salt already present in the cheese.
Can I use anthotiro cheese?
Yes, anthotiro is a traditional alternative to ricotta for this recipe.
How should the onion be prepared?
One large onion should be chopped.
How should the finished dish be sliced?
It can be sliced into squares or wedges for serving.
What category of cuisine does this dish belong to?
It belongs to Cretan and Mediterranean cuisine.
What tags are associated with this recipe?
Tags include cretan cuisine, baked casserole, zucchini recipe, potato dish, and vegetarian.
What is the preparation for the mint?
The fresh mint should be minced before being added to the bowl.
Is the zucchini and potato mixture tossed together?
Yes, toss all ingredients in a large deep bowl until the veggies are well-coated.