Ingredients: Green zucchini - sliced, Potatoes (Aloo) - boiled firm and sliced, cloves Garlic - finely chopped, cup Britannia Cream Cheese - (I like to use a flavored or herbed cheese), cup Hung Curd (Greek Yogurt), leaves - small bunch, cup Feta Cheese - crumbled, cup Parmesan cheese - grated, and Pepper - to taste, Virgin Olive Oil - to cook, Vegetarian diet
Instructions: To begin making the Roasted Potatoes & Zucchini Bake Recipe. first get all the ingredients ready. Boil the potatoes firm, peel the skin and slice them to an inch thickness.Preheat the oven to 190 C.In a wide saute pan; heat a tablespoon of olive oil on medium heat. Add the chopped garlic, potatoes, and zucchini. Sprinkle some salt and pepper and stir-fry them until the zucchini and the potatoes are lightly roasted. Take care not to overcook the zucchini and not stir too much; as this will break the slices and make them mushy.In a small bowl, whisk the cream cheese, Greek yogurt, salt, pepper, parsley until light and fluffy. Check the salt and spice levels and adjust to suit your taste.Arrange the sauteed zucchini and potatoes placing them alternatively on a baking dish. Sprinkle the feta cheese all around and pour the creamy parsley sauce. Finally, sprinkle the parmesan cheese evenly all over on the top.Place the Roasted Potatoes & Zucchini into the preheated oven. Bake for 40-45 minutes, or until the mixture is bubbling, slightly set, and top is lightly browned.Serve Roasted Potatoes & Zucchini Bake Recipe In A Creamy Parsley Sauce with Vegetable Clear Soup With Lemon Grass Recipe or Herbed Dinner Rolls Recipe and Tiramisu Recipe (A Classic and Quick Italian Dessert) for dinner.