Tiella | La Cucina Grandinetti

Ingredients

• 1-1/2 pounds russet potatoes, peeled and cut into 1/4-inch rounds
• 5 tablespoons extra-virgin olive oil, plus extra for baking dish
• 1 pound zucchini, cut into 1/4 inch slices
• 2 to 3 hot banana peppers, thinly sliced
• 1 medium onion, chopped
• Salt
• Freshly ground black pepper
• 3-1/2 cups simple red sauce
• 1 cup freshly grated Parmesan
• About 1 cup fine dried bread crumbs
• 1/3 cup coarsely chopped fresh basil leaves
• 1/4 cup coarsely chopped parsley