Indian Summer Bake
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 59.16 ml 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
- 118.29 ml chopped fresh parsley
- 1 finely grated lemon, zest of
directions
- Preheat oven to 375o. Lightly grease a 9x13 shallow baking pan with one T. olive oil.
- Cut the vegetables into very thin slices crosswise. Coarsely chop the garlic.
- 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.
- 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.
- Next, cover the zucchini with the sliced tomatoes, the remaining T. of olive oil, pepper and the remaining parsley.
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
surus
United States