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GreekAuthentic Cuisine

Kolokithomousakas

Serves 4 to 6 Entree vegetarian

Kolokithomousakas

Kolokithomousakas is a beloved staple in Greek home kitchens, embodying the ease and spontaneity of everyday cooking. It's a dish that finds its way to the table on any given weekday, when simplicity and comfort are what you crave. Greek cooks know this as the ultimate expression of making do with what's at hand, a handful of familiar ingredients brought together without fuss.

The taste is a harmony of tender zucchini, rich tomato sauce, and creamy béchamel, punctuated by the tang of feta. Olive oil, used liberally, binds it all together, while a careful hand with salt and pepper ensures a balanced finish. It's a dish that invites you to savor each bite, without ceremony or occasion.

Ingredients

  • 4zucchini — sliced
  • 400 gtomato sauce
  • 400 mlbéchamel
  • 200 gfeta
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Start by slicing the 4 zucchini into 1/4-inch thick rounds. Season them lightly with fine sea salt and black pepper to draw out excess moisture and enhance their flavor. Let them sit for about 10 minutes while you prepare other ingredients.
  2. In a large skillet, heat 80 ml of olive oil over medium heat. Add finely chopped onion and cook until it becomes soft and translucent, releasing a sweet aroma. This should take about 5 to 7 minutes, and the onion should not brown.
  3. Once the onion is ready, add the 400 g of tomato sauce to the skillet. Stir well to combine with the onions, and let the mixture simmer gently for about 10 minutes, until it thickens slightly and the flavors meld together.
  4. While the sauce simmers, preheat your oven to 180°C (350°F). Arrange the seasoned zucchini slices in a single layer on a baking sheet. Drizzle with a little more olive oil and roast them in the oven for about 15 minutes, until they are tender and slightly golden.
  5. In a baking dish, layer the roasted zucchini slices evenly. Crumble 200 g of feta cheese over the zucchini, ensuring an even distribution for a balanced flavor in every bite.
  6. Pour the thickened tomato sauce over the zucchini and feta layers, spreading it evenly. Finally, pour 400 ml of béchamel sauce over the top, smoothing it out with a spatula to cover the entire surface.
  7. Place the baking dish in the preheated oven and bake for about 25 to 30 minutes, or until the béchamel is golden and bubbling. The top should have a nice crust, and the dish should be heated through.
  8. Remove the dish from the oven and let it cool slightly before serving. Taste for salt, adjusting if necessary, and serve with crusty bread and lemon wedges on the side for squeezing over the top.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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