4 tablespoons olive oil
2 large Idaho potatoes, unpeeled
2 zucchini (1/2 pound each)
3 ripe tomatoes (1 pound total)
3 cloves garlic
Coarse salt, to taste
Black pepper, coarsely ground
1/2 cup chopped fresh parsley
Zest of 1 lemon, finely grated

Preheat oven to 375 degrees F. Lightly grease a 13 x 9-inch shallow baking pan with 1 tablespoon olive oil.

Cut potatoes, zucchini and tomatoes into very thin slices crosswise. Coarsely chop the garlic. Lay sliced potatoes along the entire bottom of pan, overlapping the slices by half. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Cover the potatoes with zucchini slices. Drizzle with another tablespoon of oil. Sprinkle with salt, pepper, garlic, 1/4 cup of the chopped parsley and the lemon zest. Next, cover the zucchini with the tomato slices, the remaining tablespoon of olive oil, pepper and the remaining chopped parsley. Bake for 50 minutes to 1 hour, or until the potatoes are tender when pierced with the tip of a sharp knife.

Serve hot or at room temperature.