Preheat your oven to 180°C.
Peel and slice your potatoes, leek, garlic and courgette to around 0.5cm thick.
In a baking dish (roughly 20cm by 10cm), layer up your potatoes, leeks, garlic and courgettes, adding a little salt and pepper and chopped parsley between the layers. Pour over the hot vegetable stock and cover with tin foil. Put into the oven for around 30-40 minutes until the potatoes are tender.
Remove from the oven and top with the breadcrumbs, parmesan and olive oil. Return to the oven for a further 5-10 minutes or so until the top is golden brown.
Remove from the oven and top with a little more fresh parsley before serving.
Download our app to get access to all of our recipes, with specific suggestions tailored to your health needs.
Sign up to our newsletter and receive a free copy of our breakfast, lunch and dinner plan to kick start your healthy eating.