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Indian Summer Bake Recipe

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This recipe for Indian Summer Bake, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Hackworth
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. olive oil
2-3 large potatoes with skin (1-1/2 lb)
2 zucchini (1 lb)
3-4 ripe tomatoes (1 lb)
Salt and pepper to taste
3 cloves garlic, coarsely chopped (I use 2)
1/2 c. fresh parsley (can use dried)

Directions:
Directions:
Grease 9x13" pan with 1 tbsp. oil. Slice potatoes, zucchini, and tomatoes in very thin slices. Lay sliced potatoes on bottom of pan, overlapping halfway. Drizzle with 1 tbsp. oil. Sprinkle with salt and pepper. Cover potatoes with zucchini slices. Drizzle with 1 tbsp. oil; sprinkle with salt and pepper, garlic and 1/2 of parsley. Next cover zucchini with tomato slices and remaining 1 tbsp. oil, salt and pepper and remaining parsley. Bake 1 hour at 375 or until potatoes are tender when pierced.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a nice blending of flavors and makes a good side dish!

 

 

 

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