Ingredients
- 3 large potatoes, thinly sliced
- 1 x 425g can crushed tomatoes
- 2 x 200g cans salmon, drained
- 1 cup grated zucchini
- 1 cup chopped green capsicum
- 1 cup grated carrot
- 1 cup chopped parsley
- breadcrumbs, (optional)
- canola or olive oil spray
- 2 tablespoons grated reduced fat cheese, (optional)
- black pepper, to taste
Method
Lightly grease a casserole dish with canola or olive oil spray, and place a layer of potatoes then the flaked salmon on the base of an ovenproof dish.
Cover with layers of tomatoes, zucchini, capsicum and carrot, then sprinkle with parsley and season with black pepper.
Repeat layers until all vegetables are used, and if desired, sprinkle breadcrumbs and low fat cheese over the top.
Cook in a 180°C oven for approximately 40 minutes or until golden brown.