POTATO, RICE AND ZUCCHINI BAKE

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Potato, Rice and Zucchini Bake image

This is a vegetable version of a very popular dish called Taieddra from Salento, Italy which usually has mussels added.

Provided by rjbnewyork

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 12

¼ cup extra-virgin olive oil, divided
1 tomato, diced
2 tablespoons chopped onion
1 clove garlic, chopped
1 sprig fresh parsley, chopped
2 pounds potatoes, thickly sliced
salt and ground black pepper to taste
½ cup rice
2 large zucchini, thinly sliced
1 cup vegetable broth, or as needed
2 tablespoons bread crumbs
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.
  • Mix tomato, onion, garlic, and parsley in a bowl.
  • Place a layer of potato slices in the bottom of the prepared baking dish; sprinkle with about 1/4 the tomato mixture, salt, pepper, and all the rice. Continue layering with potatoes, zucchini, tomato mixture, salt, pepper, and a drizzle of olive oil, ending with a layer of potatoes. Pour in just enough vegetable broth to cover the rice. Sprinkle bread crumbs and Parmesan cheese over top potato layer. Cover dish with aluminum foil.
  • Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 46.4 g, Cholesterol 1.5 mg, Fat 10.5 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 142.9 mg, Sugar 4.4 g

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