Baked Zucchini, Tomato, and Potato Casserole

[Guest guest]

Baked Zucchini, Tomato, and Potato Casserole

(makes 4 servings)

 

olive oil cooking spray

2 medium tomatoes, cored and sliced

2 medium zucchini, stems removed and cut on the diagonal in 1/2-inch

slices

1 large russet potato, peeled and thin sliced

4 large cloves garlic, peeled and sliced

1/2 cup loosely packed fresh basil leaves, shredded

freshly ground pepper

2 tablespoons freshly grated Parmesan cheese

 

Lightly coat a shallow casserole with cooking spray. Layer the zucchini

slices, alternating with tomatoes slices and potato slices, overlapping

slightly. Sprinkle with garlic slices and shredded basil. Season with

pepper.

 

Preheat the oven to 400°F (200°C), Gas Mark 6.

 

Bake until vegetables are tender, about 35 to 40 minutes. Sprinkle with

Parmesan cheese and broil until top is a golden brown. Serve hot.