Kolokýtha Ládera — Oil-Braised Zucchini and Potato

Dice the onion and finely chop the garlic. Cut the zucchini into 2 cm thick rounds or half-moons. Peel the potatoes and cut them into 2 cm cubes.

In a large, heavy-bottomed pot or Dutch oven, heat the Greek extra virgin olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.

Add the chopped garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the cubed potatoes and cook for 5 minutes, stirring occasionally, to lightly brown them.

Add the zucchini, crushed tomatoes, dried oregano, salt, and black pepper. Stir everything together well.

Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 30-35 minutes, or until the potatoes and zucchini are very tender. Stir occasionally to prevent sticking.

Remove the lid for the last 5-10 minutes of cooking if you prefer a thicker sauce. The vegetables should be very soft and almost melting.

Finely chop the fresh parsley. Taste and adjust seasoning as needed.

Serve the Kolokýtha Ládera warm, garnished with fresh parsley. It is excellent with a slice of crusty bread and a piece of feta cheese on the side.