Indian Summer Bake

• 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

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.

olive oil, idaho potatoes, zucchini, tomatoes, garlic, salt, ground black pepper, parsley, lemon

Taken from www.food.com/recipe/indian-summer-bake-128658 (may not work)