BEST OF 2018 EWWK: Tomato-Potato Bake


2 medium or 1 large potato (skin on)
2 medium zucchini
3 medium to large vine-ripe tomatoes
3 tsp. olive oil (divided)
¼ tsp. salt
1/8 tsp. pepper
2 large cloves of garlic, minced
½ cup chopped parsley (divided)
Zest of 1 lemon
¼ cup shredded parmesan cheese


Preheat oven to 375. Spray bottom of a 9X13 inch baking pan with non-stick cooking spray.

Thoroughly scrub potatoes. Cut the potatoes, zucchini and tomatoes into very thin slices crosswise. Line the bottom of the baking pan with the thinly sliced potatoes, overlapping the slices by half. Drizzle with 1 teaspoon of olive oil and sprinkle with ½ the salt and pepper

Cover the potatoes with the zucchini slices. Drizzle with another teaspoon of olive oil and sprinkle with the remaining salt and pepper, garlic, ¼ cup chopped parsley, and lemon zest. Next cover the zucchini slices with the tomatoes, drizzle with the final teaspoon of olive oil, remaining parsley, and Parmesan cheese. Cover with foil and bake for 30 minutes, remove foil and cook an additional 5 -10 minutes or until the top is golden and potatoes are tender when pierced with the tip of a sharp knife.

Yield: 12 servings
Nutrient Breakdown: Calories 50, Fat 2g (1g monounsaturated), Cholesterol 0mg, Carbohydrate 6g, Fiber 1g, Protein 2g
Percent Daily Value: 20% Vitmin C, 8% Vitamin A, 4% Calcium, 2% Iron