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)


Preheat oven to 400°F.

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