4 tbsp. olive oil
2 lg. Idaho potatoes, 3/4 lb. each, skin left on
2 zucchini, 1/2 lb. each
1 (14 1/2 oz.) can Italian stewed tomatoes
3 cloves of garlic
Coarse salt to taste
Coarsely ground black pepper, to taste
1/2 c. chopped parsley
Finely grated zest of 1 lemon

Preheat oven to 375 degrees. Lightly grease a 9x13-inch shallow baking pan with 1 tablespoon olive oil. Cut the potatoes, zucchini and tomatoes into very thin slices crosswise. Coarsely chop the garlic.

Lay potatoes along entire bottom of pan, overlapping the slices by half. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Cover the potatoes with zucchini slices. Drizzle with another tablespoon of oil. Sprinkle with salt, pepper, garlic, 1/4 cup parsley and lemon zest. Cover zucchini with the tomato slices, remaining tablespoon olive oil, pepper and remaining parsley.

Bake for 50 minutes to 1 hour or until potatoes are tender when pierced with the tip of sharp knife. Serve hot or at room temperature. Serves 12, low calories, no cholesterol.