4 tbsp. olive oil
2 lg. Idaho potatoes, 3/4 lb. each, skin left on
2 zucchini, 1/2 lb. each
3 ripe tomatoes, about 1 lb. total
3 cloves of garlic
Coarse salt to taste
Black pepper, coarsely ground, to taste
1/2 c. parsley, chopped
Zest of lemon, finely grated

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch shallow baking pan with 1 tablespoon olive oil. Cut potatoes, zucchini and tomatoes into very thin slices crosswise. Coarsely chop garlic. Lay potatoes along entire bottom of pan, overlapping slices by half. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Cover 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 tomato slices, remaining tablespoon of olive oil, pepper and remaining parsley. Bake for 50 minutes to 1 hour or until potatoes are tender when pierced with tip of sharp knife. Serve hot or at room temperature. Serves 12 (small servings).