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Briam (Greek Baked Zucchini and Potatoes)
Layers of tender potatoes, zucchini, and onions meld together under a blanket of silky tomato sauce and olive oil in this rustic Greek comfort classic. Slow-baked until everything softens into a cohesive, deeply flavored medley, briam captures the essence of Mediterranean simplicity with minimal effort. Perfect for weeknight dinners or alongside grilled fish at a summer gathering.
Prep time
30 minutes
Cook time
1 hour 30 minutes
Total time
2 hours
Servings
4
Ingredients
- 2 lbs potatoes, peeled and thinly sliced
- 4 medium zucchini, thinly sliced
- 4 small red onions, thinly sliced
- 6 ripe tomatoes, puréed
- 1/2 cup extra-virgin olive oil
- 2 tbsp chopped fresh parsley (optional)
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or use 2 baking dishes).
- Cover with puréed tomatoes, olive oil, and parsley. Season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
- Bake for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
- Cool briam slightly before serving, or serve at room temperature.
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