Courgette (Zucchini) and Tomato Bake

• 3 pounds, 5 ounces, weight Potatoes
• 2 whole Courgettes/zucchini, Not Too Small
• 2 pounds, 3-13 ounces, weight Firm, Fleshy Tomatoes
• 2 cloves Garlic
• 3-58 ounces, weight Prosciuto Di Parma
• Salt And Pepper
• 1 bunch Oregano
• 1 whole Camembert Cheese, About 150-200 Gram
• Olive Oil

1. Preheat the oven to 180 degrees Celsius.
2. Lightly oil a casserole with at least 3 liter capacity.
3. Peel the potatoes, cut them in slices of about 3-5 mm thickness and put them in a pot of boiling water (parboil) for 2 minutes.
4. Cut the courgette and tomatoes in slices of the same thickness.
5. Mince the garlic.
6. Tear the parma ham in shreds with your hands, or slice it if you prefer.
7. Create a first layer by alternating courgette and tomato slices.
8. Season with salt, minced garlic and oregano leaves.
9. Add a layer of potato slices, sprinkle some olive oil and spread about 1/3 of the parma across.
10. Repeat with another layer of courgette and tomato, season with salt, minced garlic and oregano.
11. Add another layer of potato and ham.
12. Continue until all the vegetables are used or until your oven dish is full, and finish with a potato layer without ham.
13. Season well with salt and pepper, sprinkle a little olive oil and cover with camembert slices.
14. Bake the dish in the preheated oven for 30 minutes.

potatoes, zucchini, tomatoes, garlic, parma, salt, oregano, camembert cheese, olive oil

Taken from tastykitchen.com/recipes/main-courses/courgette-zucchini-and-tomato-bake/ (may not work)