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Potato, Rice and Zucchini Bake

Rated as 3.25 out of 5 Stars
1

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

1 h servings 302
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • 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


Per Serving: 302 calories; 10.5 46.4 7 1 143 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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!

Most helpful critical review

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 doubl...

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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!

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 doubl...

This recipe was a bit of a disappointment. It lacked good flavor and was not good reheated.

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...

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 ...