Potato and Zucchini Layer

Servings: 4

• 1 Tbsp fresh herbs (thyme or rosemary leaves)
• 1/2 tsp pepper (freshly ground black pepper)
• 1/2 tsp salt
• 3 spring onions (thinly sliced)
• 1 Tbsp olive oil
• 1 tsp crushed garlic
• 1 lb potatoes, peeled and thinly sliced
• 1 red pepper, seeded and cut into strips
• 4 small zucchini, cut into thin sticks (13 oz)

Place half the potato slices in an ovenproof dish. Sprinkle with thyme, garlic, salt, pepper and spring onions. Add zucchini and red pepper, 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 400°F, removing the foil for the last 10 minutes

Values per serving:
Calories: 133, Total Fat: 5 g
Fiber: 5 g