Indian Summer Bake

1. 1

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

2. 2

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

3. 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. 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. 5

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

6. 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.

* Per serving · 4 servings · Values may vary.