Gather all ingredients.

Boil potatoes until firm, peel, and slice into 1-inch thick pieces.

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.

Sprinkle with salt and pepper.

Stir-fry until the zucchini and potatoes are lightly roasted, being careful not to overcook the zucchini.

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

Adjust salt and spice levels to taste.

Arrange sautéed zucchini and potatoes alternately in a baking dish.

Sprinkle feta cheese evenly over the vegetables.

Pour the creamy parsley sauce over the vegetables and feta.

Sprinkle Parmesan cheese evenly over the top.

Place the baking dish in the preheated oven.

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

Serve hot.