This classic Greek dish typifies the health benefits of the Mediterranean diet. Chock full of healthy vegetables, good fats from extra virgin olive oil, and antioxidant-rich oregano, this comforting Greek casserole makes for an easy and delicious vegan meal.

A plant-based diet, even in smaller doses, has been shown to reduce your risk of heart disease, lower your bad cholesterol, and your risk of type 2 diabetes. To round out this dish, just add a crusty loaf of bread, a bright green salad, a handful of olives, and a hunk of Greek feta drizzled with more extra virgin olive oil.

Serves: 4-6

Total Time: 1 hour


  • 1 28-ounce can diced tomatoes
  • 3 medium size Yukon gold potatoes, sliced 1/8 inch thick
  • 3 green zucchini squash, sliced 1/8 inch thick
  • ½ red onion peeled and sliced into thin half moons
  • 6 cloves garlic, peeled and thinly sliced
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 2 teaspoons dried oregano
  • 3 tablespoons fresh oregano, chopped, plus more to garnish
  • salt and pepper, to taste
  • Fresh parsley, to garnish


  1. Preheat your oven to 400 degrees. In an 11 or 12-inch diameter round pan, pour ½ the diced tomatoes and spread in an even layer.
  2. Arrange the potatoes and zucchini in a concentric pattern in the pan. Tuck the onion and garlic slices evenly between the layers.
  3. Drizzle everything with olive oil, the fresh and dried oregano, and a generous pinch of salt and pepper. Spoon the remaining diced tomatoes over the vegetables, and cover the whole pan with foil.
  4. Bake for 40 minutes, then remove the foil and broil for an additional 5 minutes. Allow to stand for 5 minutes, garnish with fresh herbs, and enjoy!



About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:

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