Ingredients:
- 2 zucchini , 1/2 lb. each
- 3 garlic cloves
- coarse salt , to taste
- fresh coarse ground black pepper , to taste
Directions:
- Preheat oven to 375o. Lightly grease a 9x13 shallow baking pan with one T. olive oil.
- Cut the vegetables into very thin slices crosswise. Coarsely chop the garlic.
- 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.
- 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.
- Next, cover the zucchini with the sliced tomatoes, the remaining T. of olive oil, pepper and the remaining parsley.
- Bake for 50 minute to 1 hr., or until the potatoes are tender when pierced with a knife. Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.51 Kcal (320 kJ) | ||
| Calories from fat | 42.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Sodium | 4.08mg | 0% | |
| Potassium | 318.56mg | 7% | |
| Total Carbs | 7.89g | 3% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 23mg | 38% | |
| Iron | 0.6mg | 3% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 78.25 Kcal (328 kJ) | ||
| Calories from fat | 43.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 7% | |
|---|---|---|---|
| Sodium | 4.17mg | 0% | |
| Potassium | 325.79mg | 7% | |
| Total Carbs | 8.07g | 3% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 1.73g | 3% | |
| Vitamin C | 23.5mg | 38% | |
| Iron | 0.6mg | 3% | |
| Calcium | 18mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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