ZUCCHINI, TOMATO, AND POTATO CASSEROLE Serves 6-8

2 Tbsp. olive oil
3 zucchini, unpeeled, sliced thin
2 lg. tomatoes sliced 1/4 inch thick
2 medium potatoes sliced very thin
1 very small onion sliced thin
1 cup shredded Fontina or Asiago cheese
1/2 cup grated FRESH Parmesan cheese
3 Tbsp. fresh Italian flat leaf parsley chopped fine
1 tsp. salt
1/4 tsp. black pepper
2 tsp. dried Italian seasoning

METHOD:
Preheat oven to 400 degrees.

Rub olive oil over bottom and sides of a 9 x 13 inch ovenproof casserole dish.
Lay half of the zucchini slices over the bottom of the dish. Repeat with potatoes and onions. Top with slices of tomato.

Evenly sprinkle 1/2 tsp. salt, a little pepper, 1 tsp. Italian seasoning, 2 Tbsp. parsley and 1/4 cup Parmesan cheese over all. *See note above.
Repeat with remaining vegetables and seasonings. Top the whole thing with the shredded Fontina cheese, and the rest of the Parmesan cheese.

Cover with aluminum foil lifting it in the center so it won't stick to the cheese topping.
Bake at 400 degrees for 35 - 40 minutes or til veggies are tender.

Remove foil, add the remaining parsley and bake for another 10 minutes.