Mediterranean Vegetable Millefeuilles with Pesto

A delicious Mediterranean vegetable millefeuilles layered with courgettes, potatoes and mint pesto, combined with Greek cheeses and baked until golden. A flavourful vegetarian dish perfect for lunch or dinner.

Did I hear anyone saying that healthy food is bland and boring?

Well, I hope to change your mind with this recipe of mine.

When I went to the farmers’ market last week, I got some courgettes (zucchini) and was thinking of boiling them with carrots for a healthy salad.

As I usually buy lots of vegetables from the farmers’ market I made lots of other salads and forgot about the courgettes.

When I found them in the refrigerator 3 days later I was wondering what to prepare with them as a light dinner.  

I had some anthotyro (low fat cheese similar to ricotta but much more tasty) which needed to be used as well as the other ingredients so I made this recipe.  

It’s a simple recipe with courgettes and potatoes, flavoured with a mint pesto and topped with a faux bechamel sauce.

However, you can use any leftover vegetables you like.  

I've made it with potatoes, onions, garlic, mushrooms and bell peppers.  

Instead of using pesto, you can add fresh herbs, depending on what vegetables you used.  

Fresh rosemary is amazing with potatoes and mushrooms.

If you can’t find these Greek low fat cheese, you may use 100 grams feta, mashed with some milk.

Mint pairs well with courgettes and with the cheeses, which gives a wonderful taste to the dish.  If you don't like mint, you can make a pesto with your favourite herb, such as basil, parsely, fresh oregano, green onions, etc.

I didn’t know what exactly to call this dish as it’s something between a Moussakas and a pie, we make in Greece without phyllo.  

As it is layered with vegetables and the batter is more like a cream, I was inspired to call it a vegetable millefeuilles.

It’s very easy to make and you can prepare it from the previous day and refrigerate it or you can freeze it if you like and cook it whenever you like.

It’s easy, impressive, healthy and delicious and can be served as a side dish, or a healthy main dish with some salad.

If you have leftovers, it’s even better when it's cold as the flavours meld together.

When preparing the recipe I did not have enough cheese, otherwise I would have added an extra layer of thin slices of anthotyro between the potatoes and courgettes.

If you are following the Mediterranean diet just make sure that you are within the servings mentioned regarding eggs,  cheese and potatoes for you weekly intake.  Instead of using whole eggs, I often use 3 leftover egg whites from other recipes and 1 whole egg.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Kopiaste and Kali Orexi,