beckys potato zucchini bake

Ingredients beckys potato zucchini bake

6 medium red potatoes..washedcut thinly
4 small zucchini..cut to 1/4 inch rounds
2 roma tomatoes..cut to 1/4 inch
1 medium vidalia onion..cut thinly
2 cup crushed tomatoes
1/4 cup water..add to crushed tomatoes
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1/2 tsp italian herbs
1 tsp Mccormick sicilian style..spicy garlic blend..salt free
2 tbsp good olive oil..use some for oiling pan..rest for drizzling

how to make beckys potato zucchini bake

Preheat oven to 375°

Oil a large casserole dish

Wash..and prepare the veggies

Mix the crushed tomatoes ..water and seasonings together.

Start by layering half of the potatoes in dish..then half of the zucchini..follow with half of the onions.

Drizzle a bit of olive oil onto the veggies in dish.

Pour half of the tomato/water..seasoning mix over the veggies.

Next layer the other 1/2 of the veggies in dish..potatoes..zucchini..then onions.

Drizzle top with a bit of olive oil..then pour the other 1/2 of the tomato mix all over the top of veggies.

Top with the sliced roma tomatoes..cover with foil.

Bake at 375° for 30 minutes..then take the foil off..and bake another 15-20 minutes..based on your oven..allow to brown on top a bit.

Dish is done when potatoes are fork tender..serve with fluffy rice and a side salad..Enjoy!