Recipe - Baked Zucchini, Tomato, and Potato Casserole

olive oil cooking spray
2 medium tomatoes, cored and sliced
2 medium zucchini, stems removed and cut on the diagonal in 1/2-inch
slices
1 large russet potato, peeled and thin sliced
4 large cloves garlic, peeled and sliced
1/2 cup loosely packed fresh basil leaves, shredded
freshly ground pepper
2 tablespoons freshly grated Parmesan cheese

Lightly coat a shallow casserole with cooking spray. Layer the zucchini
slices, alternating with tomatoes slices and potato slices, overlapping
slightly. Sprinkle with garlic slices and shredded basil. Season with
pepper.

Preheat the oven to 400°F (200°C), Gas Mark 6.

Bake until vegetables are tender, about 35 to 40 minutes. Sprinkle with
Parmesan cheese and broil until top is a golden brown. Serve hot.

(makes 4 servings)
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