Boil potatoes until firm, peel, and slice to 1-inch thickness.

Preheat oven to 190°C (375°F).

Heat olive oil in a wide sauté pan over medium heat.

Add chopped garlic, potatoes, and zucchini to the pan.

Season with salt and pepper, then stir-fry until lightly roasted.

Avoid overcooking or excessive stirring of zucchini.

In a small bowl, whisk cream cheese, Greek yogurt, salt, pepper, and parsley until fluffy.

Adjust salt and spices to taste.

Arrange the sauteed zucchini and potatoes alternatively in a baking dish.

Sprinkle feta cheese evenly over the vegetables.

Pour the creamy parsley sauce over the feta cheese and vegetables.

Sprinkle parmesan cheese evenly over the top.

Bake for 40-45 minutes, or until bubbling, slightly set, and lightly browned.

Serve hot.