2 lg. Idaho potatoes, with skin left on
2 lg. zucchini
3 lg. ripe tomatoes
3 cloves garlic
4 tbsp. olive oil
Coarsely ground black pepper & coarse salt to taste
1/2 c. chopped parsley
Finely grated zest of 1 lemon

Preheat oven to 375 degrees. Lightly grease a 9"x13" shallow baking pan with one tablespoon olive oil. Thinly slice crosswise potatoes, tomatoes and zucchini (yellow and green squash may be combined for color variation). Coarsely chop garlic. Lay potatoes along entire bottom of pan, overlapping the slices by half. Drizzle with one tablespoon of olive oil and sprinkle with pepper and salt. Cover potatoes with squash slices. Drizzle with another tablespoon of oil and sprinkle with salt, pepper, garlic, parsley and lemon zest.

Cover squash with the tomato slices and another tablespoon olive oil, pepper and remaining parsley. Bake for 50 minutes to one hour or until potatoes are tender. Can be served either hot or at room temperature. Serves 12.

Approximately 96 calories per serving, no cholesterol and 5 g. fat.