ZUCCHINI AND POTATOES COOKED IN A SKILLET

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The Glorious Foods of Greece by (once again) Diane Kolichas, is a history, anthropology and culinary treasure, all  rolled up in one. I delve into it as if it were a novel of suspense, and, before I know it, several hours have passed.  This recipe is so pretty. It make me feel as though I just created a work of art, and, when consumed, I realize that I have. Thanks again, Diane!

RECIPE
(4-6 servings)
5-6 tablespoons extra virgin olive oil
4 medium potatoes, peeled and cubed
salt and pepper
4 garlic clove
1 cup fresh mint 2 medium tomatoes, diced
3-4 medium zucchini, diced
freshly ground pepper

Heat 2 tablespoons oil in a skillet, and add potatoes, 1/3 garlic and 3 tablespoons mint. Sprinkle with salt, cover and cook on medium low flame for 8 minutes.

Next, spread 1/2 the tomatoes over the potatoes, more mint, 1/3 garlic and salt. Layer the zucchini and, again, sprinkle with mint, salt and pepper, the remaining garlic and the remaining tomatoes.

Pour the remaining oil over the vegetables, cover and cook on a very low flame, for 30-40 minutes, until all the vegetables meld together.

Serve warm or at room temperature.


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