Indian Summer Bake

READY IN: 1hr 5mins
Recipe by surus

What a flavor combo! Thinly sliced ripe tomatoes, zucchini and potatoes are sparked with garlic for extra taste, then baked to perfection.

Top Review by ladyfingers

A very adaptable recipe--I basically followed directions, but used small red potatoes, 1 zucchini, 1 tomato and one garlic clove and a small baking dish. It was just the right amount for one or two people. Surus is right--a very flavorful combination. I kept wondering if a layer of onions would work too. Maybe some other time...but this recipe is delicious just the way it is.

Ingredients Nutrition

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.

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