Zucchini & Potato Bake

Wes bought me a Vegetarian Cookbook for Christmas (Vegetarian Cooking by Emma Summer ) and at that moment I realized just how much he actually LOVES ME! haha! Wes prefers meat with every meal. FYI: I do not claim to be vegetarian, I just don't eat meat all the time. Anyway, I love this dish!

Ingredients:
1 1/2 lb zucchini
1 1lb potato, pealed and cut into chunks
1 onion, finely sliced
3 garlic cloves, chopped
1 large red (bell) pepper, seeded and cubed
14 oz can chopped tomaotes
2/3 C EVOO
2/3 C hot water
1 tsp dried oregano
3 tbs chopped fresh flat leaf parsley
salt and ground black pepper

1. Preheat oven to 375 F. Scrape Zucchini lightly under running water to dislodge any grit and slice them into thin rounds. Put them in a large baking dish and add the potatoes, onion, garlic, red pepper and tomatoes. Mix well, then stir in the oil, hot water and oregano.
2. Spread the mixture evenly, then season with salt and pepper. Bake for 30 min, then stir in the parsley and a little more water.
3. Return the bake to the oven and cook for 1 hour more, increasing the oven to 400 F for the final 10-15 min, so that the potatoes brown.

Personal note: I found that 2/3 C EVOO was WAY too much. Next time I'll only add 1/3.

I THOUGHT IT WAS ABSOLUTELY DELICIOUS AND I WILL MAKE IT AGAIN!