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–+ servings

Potato and Zucchini Layer

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cuisine Dairy Free, Diabetes Friendly, Gluten Free, High Fiber, Low Sodium, Mediterranean, Salads & Vegetables
Servings 4 People

Ingredients
  

  • 1 Tbsp Fresh Herbs (Thyme or rosemary leaves)
  • 1/2 tsp Pepper (freshly ground black pepper)
  • 1/2 tsp salt
  • 3 pcs Spring Onions Thinly sliced
  • 1 pc red capsicum Seeded and cut into strips
  • 1 Tbsp olive oil
  • 5 pcs Potatoes Medium, peeled and thinly sliced (500g)
  • 1 tsp garlic Crushed
  • 4 pcs Small Zucchini Cut into thin sticks (400g)

Instructions
 

  • Preheat oven to 200°C.
  • Place half the potato slices in an ovenproof dish.
  • Sprinkle with thyme, garlic, salt, pepper and spring onions.
  • Add zucchini and red capsicum, season and drizzle with a little olive oil.
  • Top with the remaining potatoes, brush with oil and sprinkle with salt and pepper.
  • Cover with foil and bake for 40 - 45 minutes at 200°C, removing the foil for the last 10 minutes.

NUTRITIONAL INFO

Calories :133
Kilojoules :556
Fat :5
Carbohydrate :22
Protein :3
Sodium :62
Saturated Fat :2
Fiber :6.5
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