Indian Summer Bake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.