Recipe by rjbnewyork
"This is a vegetable version of a very popular dish called Taieddra from Salento, Italy which usually has mussels added."
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extra-virgin olive oil, divided
fresh parsley, chopped
potatoes, thickly sliced
salt and ground black pepper to taste
zucchini, thinly sliced
vegetable broth, or as needed
grated Parmesan cheese
This recipe was a bit of a disappointment. It lacked good flavor and was not good reheated.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato, Rice and Zucchini Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 95
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