Potato, Rice and Zucchini Bake

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

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 302 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.

Step 2

Mix tomato, onion, garlic, and parsley in a bowl.

Step 3

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.

Step 4

Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.