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

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.

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  • 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.

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.

Nutrition Facts

302 calories; protein 7g 14% DV; carbohydrates 46.4g 15% DV; fat 10.5g 16% DV; cholesterol 1.5mg 1% DV; sodium 142.9mg 6% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
09/04/2013
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! Read More
(2)

Most helpful critical review

Rating: 3 stars
06/29/2016
I did a half recipe in 9x9 glass pan. It was mostly cooked with 5 extra minutes covered with foil. I used artichoke instead of zucchini. Over all it was bland/boring. I would recommend doubling the garlic tomato onion and parsley mixture. The reviewer who put feta cheese between layers had a great idea! I will make this again but use chicken broth or stock instead. Read More
(1)
10 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/04/2013
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! Read More
(2)
Rating: 3 stars
09/04/2014
This recipe was a bit of a disappointment. It lacked good flavor and was not good reheated. Read More
(1)
Rating: 3 stars
06/29/2016
I did a half recipe in 9x9 glass pan. It was mostly cooked with 5 extra minutes covered with foil. I used artichoke instead of zucchini. Over all it was bland/boring. I would recommend doubling the garlic tomato onion and parsley mixture. The reviewer who put feta cheese between layers had a great idea! I will make this again but use chicken broth or stock instead. Read More
(1)
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Rating: 2 stars
05/12/2014
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. Read More
Rating: 4 stars
03/14/2014
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. Read More
Rating: 3 stars
09/25/2013
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. Read More
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Rating: 2 stars
05/15/2017
Similar comments as to other people. As written it's bland. Also too vague - "thick" slices of potatoes cooked VERY Slowly. Way more than the suggested cooking time. Also the description of how much liquid to add is vague. Because of the comments I read about how bland it was we used cream of chicken soup instead of just stock. Not sure if this made it better or not but added a little density and the rice was quite tasty. We added -- Some sun dried tomatoes (I actually like rice and tomatoes together) which gave some tang a lot more garlic some paprika and some other veggies (we had some green onion and cauliflower around). Finally we topped everything off with some cheese the last 10 or so minutes (we had a light Gouda which added creaminess but not a conflicting flavor). Next time I would either cook the potatoes a little bit or slice them quite thin to make sure they cooked. 1/8" or thinner. This rating is largely based on the recipe as written but I agree with others who said this is a nice start but needs some big adjustments to make work. Read More
Rating: 3 stars
03/02/2020
You should tweak this recipe. It is very vague. And if you are familiar with the ingredients listed you will know that the original recipe should definitely be tweaked for flavor. I used Italian bread crumbs and three cloves of garlic. Also in order for your potatoes to cook through you will need to use nearly 2lbs if vegetable broth and turn up the heat to about 390-400 degree Fahrenheit in order for your food to cook. The cooking time for me was and hour 45min. Read More
Rating: 1 stars
08/27/2020
Every part of this would taste better cooked another way. Roast the potatoes and zucchini. Slice the tomato in a salad and cook the rice in a rice cooker. You’ll get a much better meal. Read More