Ingredients

serves 4

　　5 teaspoons extra-virgin olive oil

　　2 garlic cloves, minced

　　1 pound Yukon Gold potatoes, peeled

　　1 medium zucchini (about 8 ounces)

　　2 vine-ripened or other ripe tomatoes (3/4 pound), sliced into 1/4-inch rounds

　　1/4 teaspoon coarse salt

　　Freshly ground pepper

　　1 teaspoon finely chopped fresh thyme

　　2 ounces finely grated Cantal or Cheddar cheese

　　

Step 1

Preheat the oven to 375°F, with the rack in the upper third. Coat a 9 × 13-inch gratin dish with 1 teaspoon oil, and sprinkle with the garlic. Using a mandoline or a very sharp knife, slice the potatoes and zucchini as thinly as possible into rounds. Arrange the potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish, and sprinkle with the salt and pepper. Drizzle with the remaining 4 teaspoons oil, and sprinkle with the thyme and cheese.

　　

Step 2

Cover with foil; bake until the potatoes are tender, 35 to 45 minutes. Remove the foil; continue baking until the top is golden brown, about 25 minutes more. Remove from the oven, and serve immediately.

　　

FIT TO EAT RECIPE

Step 3

(Per serving)

　　

Step 4

Calories: 175

　　

Step 5

Fat: 11g

　　

Step 6

Cholesterol: 15mg

　　

Step 7

Carbohydrate: 14g

　　

Step 8

Sodium: 255mg

　　

Step 9

Protein: 8g

　　

Step 10

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.