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Indian Summer Bake

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Ingredients

Adjust Servings:
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

Nutritional information

99.9
Calories
42 g
Calories From Fat
4.7 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
10.1 mg
Sodium
13.4 g
Carbs
2.2 g
Dietary Fiber
1.9 g
Sugars
2 g
Protein
134g
Serving Size

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Indian Summer Bake

Features:
    Cuisine:

    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.

    • 85 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

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


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    Steps

    1
    Done

    Preheat Oven to 375o. Lightly Grease a 9x13 Shallow Baking Pan With One T. Olive Oil.

    2
    Done

    Cut the Vegetables Into Very Thin Slices Crosswise. Coarsely Chop the Garlic.

    3
    Done

    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
    Done

    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
    Done

    Next, Cover the Zucchini With the Sliced Tomatoes, the Remaining T. of Olive Oil, Pepper and the Remaining Parsley.

    6
    Done

    Bake For 50 Minute to 1 Hr., or Until the Potatoes Are Tender When Pierced With a Knife. Serve Hot or at Room Temperature.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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