ZUCCHINI AND POTATO SKILLET PIE:

I make this quite often, since it's a one-pot meal and largely looks after itself. As long as the zucchini are fresh (and these were fresh small ones from the tiny organic section at our local Fred Meyer), it tastes fantastic. The basic recipe (taken from p. 277 of Diane Kochilas' "The Glorious Foods of Greece") is: cubed potatoes tossed in olive oil and cooked for a few minutes over medium heat with generous amounts of chopped mint and garlic sprinkled over them, then topped with cubes of zucchini, a small amount of chopped tomato, more garlic and mint, salt and pepper, drizzled with olive oil, then cooked over very low heat (I use a diffuser) for 30-40 minutes until the veg are tender.

Sometimes, to get a slightly more luxurious pie, I've added a layer of cheese (e.g. grated provolone, or crumbled feta) in between 2 layers of zucchini in the pan, and a little more on the top, and then browned it under the grill before serving.

Tonight I incorporated some of Quorn's great faux-meatballs between the potato and zucchini layers, mixed a bunch of chopped scallions in with the zucchini cubes, and served the dish with a sauce made with mashed feta, pepper, olive oil, and lemon juice, plus enough yoghurt to make a thick sauce.