4 tbsp. olive oil
2 lg. potatoes, about 3/4 lb. each, skin left on
2 zucchini, 1/2 lb. each
3 ripe tomatoes (1 lb. total)
3 cloves garlic
Coarse salt and ground pepper to taste
1/2 c. chopped fresh parsley
Finely grated zest of 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 sliced potatoes along entire bottom of pan, overlapping the slices by half. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Cover the potatoes with the zucchini slices. Drizzle with another tablespoon of oil.

Sprinkle with salt and pepper, garlic, 1/4 cup of the chopped parsley and the lemon zest. Next, cover zucchini with the tomato slices, the remaining olive oil, pepper and the remaining chopped parsley.

Bake for 50 minutes to 1 hour or until the potatoes are tender when pierced with the tip of a sharp knife. Serve hot or at room temperature.