Potato and Zucchini Casserole Ingredients: 2 pounds of ripe tomatoes, diced 1/4 cup olive oil 2 onions, sliced 2 garlic cloves, crushed 1 pound zucchini, thickly sliced 1 pound small waxy potatoes ( such as pontiac or desiree), unpeeled and cut into 1/2 inch slices 1 large pepper, cut into squares 1 teaspoon dried oregano 2 tablespoons chopped Italian parsley 2 tablespoons chopped dill 1/2 teaspoon cinnamon Preheat oven to 350 degrees. Heat 2 tablespoons of the olive oil in a frying pan. Saute the onion over medium heat for 10 minutes, than add the garlic and cook for two more minutes. Add all the other ingredients, season generously and mix well. Transfer to a large baking dish and drizzle with the remaining olive oil. Cover and bake for 1 -1 1/2 hours, or until the vegetables are tender, stirring every 30 minutes. Serve hot.. Makes 4-8 serving at 144 calories. Leftovers the next day made for an easy meal.
Posted on: Wed, 26 Nov 2014 02:34:30 +0000
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