Potato, Rice and Zucchini Bake

Potato, Rice and Zucchini Bake

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rjbnewyork 0

"This is a vegetable version of a very popular dish called Taieddra from Salento, Italy which usually has mussels added."
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1 h servings 302 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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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 ...

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 ...

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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