Tasty Recipes Potato, Rice and Zucchini Bake

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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."

Ingredients :

• 1/4 cup extra-virgin olive oil, divided
• 1 tomato, diced
• 2 tablespoons chopped onion
• 1 clove garlic, chopped
• 1 sprig fresh parsley, chopped
• 2 pounds potatoes, thickly sliced
• salt and ground black pepper to taste
• 1/2 cup rice
• 2 large zucchini, thinly sliced
• 1 cup vegetable broth, or as needed
• 2 tablespoons bread crumbs
• 2 tablespoons grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.
• Mix tomato, onion, garlic, and parsley in a bowl.
• 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.
• Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.

Notes :

• In the winter when artichokes are in season, I use them, cleaned and thinly sliced, instead of zucchini. Vegans, just skip the cheese.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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