Potato, Rice and Zucchini Bake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: 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.
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Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: 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.
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Reviewed: Sep. 4, 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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