Ingredients
4 new potatoes, cut in 1/4-inch slices1/4 cup butter1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon3 sweet red bell peppers, seeded and diced1 onion, thinly sliced1/2 cup uncooked long-grain rice3 medium zucchini, thinly sliced4 medium tomatoes, sliced1 cup shredded Swiss cheese
Preparation
Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering.
Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.
