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.

Step: 1

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

Step: 2

Mix tomato, onion, garlic, and parsley in a bowl.

Step: 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.

Step: 4

Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.

Per Serving: 302 calories; protein 7g; carbohydrates 46.4g; fat 10.5g; cholesterol 1.5mg; sodium 142.9mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do more often .