~760 calories all up, but you won’t want to eat all of it. Eating half of it (380) is a REALLY good sized meal. You could even quarter it and still have plenty to eat.
675 g courgettes
450 g potatoes, peeled and cut into chunks
1 onion, finely sliced
3 garlic cloves, chopped
1 large red capsicum (bell pepper), seeded and cubed
400 g can of chopped tomatoes
150 mL hot water
1 tbsp olive oil
1 tsp dried oregano
3 tbsp chopped fresh parsley
salt and ground black pepper
– Preheat oven to 190 deg C. Scrape courgettes lightly under running water, then slice into thin rounds. Put them in a large baking dish and add the chopped potatoes, onion, garlic, red capsicum + tomatoes. Mix well, then stir in the olive oil, hot water and dried oregano.
– Spread the mixture evenly, then season with salt and pepper. Bake for 30 minutes, then stir in parsley and a little more water.
– Return to the oven and cook for 1 hour, increasing the temperature to 200 deg C for the final 10 – 15 minutes so the potatoes brown.
Variations:
The original recipe called for 2 tbsp Olive Oil, but I halved it for lower calories. Hey, it might even work if you remove it completely.
If it’s not your fast day, you can make it tastier by sprinkling bread crumbs and/or cheese on top in the last 10 minutes 🙂
6:51 am
28 Feb 15