Baked Vegetable Casserole (tourlou-tourlou) Recipe

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Baked Vegetable Casserole (Tourlou-Tourlou)

Vicki Butts (lazyme)


Tourlou-tourlou, a favorite Greek vegetable casserole, means, “a little of this and that.” A classic summer dish, it is delicious served with pita bread and chunks of low-fat feta cheese. Feel free to add your favorite vegetables to the ones called for below.

From Secrets of Fat-Free Greek Cooking.

☆☆☆☆☆ 0 votes
30 Min
1 Hr 30 Min


potatoes, peeled and sliced
8 oz
string beans
carrots, peeled and sliced
1 lb
eggplant, peeled and sliced into 1-inch-thick rounds
1 lb
zucchini, stems removed and cut into 1-inch-thick rounds
1 medium
onion, thinly sliced and separated into rings
green bell pepper, seeded and diced
celery stalks, chopped
3 c
canned whole tomatoes (see note below)
2 Tbsp
fresh oregano, minced or 1 teaspoon dried (preferably greek rigani)
2 Tbsp
fresh mint, minced or 2 teaspoons dried
1/4 c
fresh parsley, chopped or 1 tablespoon dried
1 clove
garlic, minced
1 c
tomato sauce
2 c
hot water, approximately
2 Tbsp
1/4 tsp
freshly ground black pepper


1Preheat the oven to 400°F. Coat a 11-x-15-inch baking pan with nonstick olive oil cooking spray and set aside.
2Place the potatoes, beans, and carrots in a 2 1/2-quart pot with enough water to cover, and bring to a boil over high heat. Reduce the heat to medium, cover, and boil for about 5 minutes, or until the vegetables are partially cooked. Drain.
3Arrange the potatoes in a layer in the bottom of the baking pan. Follow with a layer of string beans, carrots, eggplant, zucchini, onion, bell pepper, celery, and tomatoes. Sprinkle with oregano, mint, parsley, and garlic, then pour the tomato sauce on top. Add enough hot water to just cover the vegetables, then sprinkle with sugar and pepper.
4Cover with aluminum foil and bake for 45 minutes. Uncover, reduce the heat to 350°F, and continue to bake another 45 minutes, or until the potatoes are tender. Serve hot.
Calories: 115 Carbohydrates: 26 g Cholesterol: 0 mg Fat: 0.6 g Fiber: 4.1 g Protein: 3.1 g Sodium: 221 mg
Can use fresh tomatoes instead of canned. Use 4 large salad tomatoes or 8 plum variety, sliced into 1/2-inch-thick rounds.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Greek