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Cooked in a skillet and not baked in the oven (but it could be, without the olive oil calories).
Ingredients:
4 medium zucchini (10 to 12 inch), cut into 1 inch slices
1 onion, chopped
3 cloves garlic, smashed
2 medium baking potoatoes, chopped into 1 inch pieces
1 medium tomato, cored and diced
3 Tbsp olive oil
2 Tbsp (about) water
6-8 fresh basil leaves, snipped, or 1/2 tsp dried basil
piinch red pepper flakes
1/2 cup grated parmesan cheese
Procedure:
Place oil in skillet over medium heat, add veggies (except for tomatoes) and fry until almost golden, about 10 to
15 minutes. Add tomatoes, basil, red pepper flakes and water and continue to cook for another 10 minutes.
Check to see if potato pieces are soft, if they are, sprinkle with parmesan and serve. If potato pieces are not yet
tender, give it another 5 to 10 minutes before adding parmesan and serving.
To bake - spray a baking dish with non-stick olive oil baking spray, omit the olive oil from ingredients, adding the
rest of ingredients to casserole dish, top with grated parmesan, and bake at 350 F for about 45 to 50 minutes
Serving Size:
6-8 servings
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