Ingredients
- 2 drained 200g cans salmon (set in spring water)
- 3 large potatoes, thinly sliced
- 1 x 425g can diced or crushed tomatoes
- 1 cup grated zucchini
- 1 cup chopped green capsicum
- 1 cup grated carrot
- 1 cup chopped parsley
- breadcrumbs, (optional)
- olive oil spray
- 2 tablespoons grated reduced fat cheese, (optional)
- black pepper, to taste
Method
- Lightly grease casserole dish with canola or olive oil
- Place a layer of potatoes then distribute salmon on base
- Layers the tomatoes, zucchini, capsicum and carrot, then sprinkle with parsley and season with black pepper
- Repeat layers
- Sprinkle breadcrumbs and low fat cheese over the top. Cook in a 180°C oven for approximately 40 minutes or until golden brown.
Notes: Serve with lightly steamed greens.