Ikaria Longevity Zucchini Potato Skillet Pie
Tourlou is typically a mixed summer vegetable casserole found all over the Eastern Aegean. The word is Turkish (turlu) and means a hodgepodge. There are many similar casseroles around Greece that go by different names. What I like about this old Ikarian recipe is its utter simplicity. It also reminds me of a similar recipe with pumpkin, not zucchini, also made in a frying pan, which is from neighboring Samos.
PREP TIME 10 minutes
COOK TIME 30 minutes
/ ½ kilo potatoes
peeled, cut into ¼-inch /60-mm rounds
trimmed and cut into rounds as above
Sea salt and pepper to taste
extra virgin Greek olive oil
plus more for drizzling if desired
dried Greek oregano
Alternating between each, place the potatoes and zucchini in overlapping circles in a large, wide pot or deep skillet. Season with sea salt and pepper. Add the olive oil and oregano. Cover the pot or frying pan and cook the vegetables until tender and until the bottom of the potatoes and zucchini are slightly charred. Flip over onto a plate, sprinkle with a little more oregano, drizzle, if desired with additional olive oil, and serve.
Adapted from Ikaria: Lessons on Food, Life & Longevity (Rodale)