Potatoes and zucchini from the oven

Ingredients for 4 servings:

• 1 kg potatoes
• 1 kg zucchini
• 500 g tomatoes
• 6 cloves garlic
• 1 bunch parsley, flat
• 1 cup olive oil (approx. 200 – 250 ml content)
• salt and pepper
• 1 ½ cups hot water (approx. 300 – 375 ml)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

from Greece

Peel and wash the potatoes, and cut into round slices. Wash the zucchini and cut into thick slices. Place a layer of potatoes in a medium-sized baking dish and season with salt and pepper. Place a layer of zucchini on top of the potatoes, also seasoning with salt and pepper. Sprinkle with half the finely chopped parsley and three finely chopped garlic cloves. Chop the tomatoes. Place half of the tomatoes on top of the zucchini. Then place another layer of potatoes and zucchini on top. Sprinkle with the remaining parsley, garlic, and tomatoes. Season with salt and pepper. Pour 1.5 cups of hot water and the oil over everything. Bake in a preheated oven at 180°C (top/bottom heat) for one hour, then let stand with the oven door open for 15 minutes.