Potato and zucchini casserole

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1 kg (2 lb 4 oz) ripe tomatoes

60 ml (2 fl oz/1/4 cup) olive oil

2 onions, sliced

2 garliccloves, crushed

400 g (14 oz) zucchini (courgettes), thickly sliced

400 g (14 oz) small waxy potatoes, such as pontiac or desiree, left unpeeled and cut into 1 cm (1/2 inch) slices

1 large red capsicum (pepper), cut into squares

1 teaspoon dried oregano

2 tablespoons chopped flat-leaf (Italian) parsley

2 tablespoons chopped dill

1/2 teaspoon ground cinnamon


1. Preheat the oven to 180°C (350°F/Gas 4). Score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then plunge into cold water and peel the skin away from the cross. Scoop out the seeds with a teaspoon, roughly chop the flesh and place in a large bowl.

2. Heat 2 tablespoons of the olive oil in a frying pan. Sauté the onion over medium heat for 10 minutes, then add the garlic and cook for a further 2 minutes. Add to the tomato with all the other ingredients. Season generously and mix well.

3. Transfer to a large baking dish and drizzle with the remaining oil. Cover and bake for 1-1½ hours, or until the vegetables are tender, stirring every 30 minutes. Serve hot.