Potato, Rice and Zucchini Bake Recipe - Allrecipes.com
Potato, Rice and Zucchini Bake Recipe
  • READY IN 1 hr

Potato, Rice and Zucchini Bake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.
  2. Mix tomato, onion, garlic, and parsley in a bowl.
  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.
  4. Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr

Footnotes

  • Cook's Notes:
  • In the winter when artichokes are in season, I use them, cleaned and thinly sliced, instead of zucchini. Vegans, just skip the cheese.
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Reviews More Reviews

May 12, 2014

Strange combination of ingredients-the rice and tomatoes just don't make sense. I baked this for an hour and it was still not cooked enough.

 
Mar 14, 2014

I put in a 9x9 pan. I doubled the fresh sweet onion, garlic and added more fresh parsley. I also put in some feta cheese between the layers. This is a very versatile recipe. Takes longer to cook but that is ok.

 

4 Ratings

Sep 25, 2013

I found it a bit bland with courgettes, maybe eggplants would give more taste. Also the cooking time was more one hour than 30 minutes for me otherwise the rice and the potatoes were not cooked after 30 minutes. The good thing about this recipe is that you can vary it and used this one as a base.

 
Sep 04, 2013

This came out delicious! I substituted cilantro for parsley, and added a dollup of homemade guacamole on the side. They tasted great together! Will definitely make this again!

 

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Nutrition

  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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