potato, rice and zucchini bake

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.