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Briam (Greek Baked Zucchini and Potatoes)

  • Yield: 6 servings 1x


Variation: Add chicken thighs to include meat and make it into an entree dish. This is NOT traditional to Greek cooking, but yummy.
Variation: For a vegetarian entree, top with feta cheese when serving.

Nutrition information does not include meat or cheese


  • 2 pound potatoes (peeled, thinly sliced or small chunks)
  • 4 large zucchini (thinly sliced or cut into rounds)
  • 2 medium shallots (thinly sliced (Can substitute red onion))
  • 6 medium ripe tomatoes (pureed or substitute tomato sauce)
  • 1/2 cup olive oil
  • 1 tbs dried oregano (or 1/2 cup fresh)
  • 1/4 cup fresh mint (chopped)
  • 5 cloves garlic (minced)
  • 1 large carrot (thinly sliced or cut into small chunks)
  • 1/2 tsp sea salt (full fat)
  • 1/4 tsp ground black pepper
  • 1/2 tsp smoked sweet paprika
  • 2 tbs fresh parsley (chopped GARNISH)
  • Sprinkle Paprika--GARNISH
  • 4 medium chicken thighs (OPTIONAL)
  • 1/4 cup Feta cheese (crumbled )


  1. Preheat the oven to 400 degrees F.
  2. Spread the potatoes, zucchini, shallots and carrots in a 9 X 13 baking dish or braising pan.
  3. Cover with tomatoes, olive oil, oregano, garlic, and mint.
  4. Season with salt, pepper and paprika.
  5. Toss all ingredients together so that the vegetables are evenly coated.
  6. Bake for 1 hour, then stir.
  7. Bake until vegetables are tender and moisture has evaporated, about 90 minutes.
  8. Cool slightly before serving.
  9. If adding chicken, season the chicken with salt, pepper, oregano, and olive oil.
  10. Place chicken in the middle of the pan surrounded by the vegetables.
  11. Top with parsley when serving.
  12. If not using chicken, you can top with feta cheese when serving for a vegetarian entree.



  • Category: Main Dish, Side Dish


  • Calories: 312
  • Fat: 18.51 g
  • Carbohydrates: 34.33 g
  • Protein: 4.86 g
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