Indian Summer Bake

Name: Indian Summer Bake
Ingredients: 4 tablespoons olive oil; 2 large idaho potatoes, about 3/4 lbs. each, skin left on; 2 zucchini, 1/2 lb. each; 3 tomatoes, 1 lb. total; 3 garlic cloves; coarse salt, to taste; fresh coarse ground black pepper, to taste; 1/2 cup chopped fresh parsley; 1 finely grated lemon, zest of

9 ingredients

6 steps

Ingredients

4 tablespoons olive oil
2 large idaho potatoes, about 3/4 lbs. each, skin left on
2 zucchini, 1/2 lb. each
3 tomatoes, 1 lb. total
3 garlic cloves
coarse salt, to taste
fresh coarse ground black pepper, to taste
1/2 cup chopped fresh parsley
1 finely grated lemon, zest of

Directions

1

Preheat oven to 375o. Lightly grease a 9x13 shallow baking pan with one T. olive oil.
2

Cut the vegetables into very thin slices crosswise. Coarsely chop the garlic.
3

Lay sliced potatoes along the bottom of the pan, overlapping the slices by half. Drizzle w/ 1 T. olive oil and sprinkle with salt and pepper.
4

Cover the potatoes with the zucchini. Drizzle with another T. of olive oil. Sprinkle with salt, pepper, garlic, 1/4 C parsley and the lemon zest.
5

Next, cover the zucchini with the sliced tomatoes, the remaining T. of olive oil, pepper and the remaining parsley.
6

Bake for 50 minute to 1 hr., or until the potatoes are tender when pierced with a knife. Serve hot or at room temperature.