- 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
- 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.
04/13/2018
recipepes.com
Potato, Rice and Zucchini Bake, recipe
PT15M
PT1H
5
455 calories
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