Vegetable Tiella
Dive into the heart of Mediterranean cuisine with this vibrant and rustic Vegetable Tiella, a classic Italian baked dish that brings together layers of thinly sliced zucchini, potatoes, tomatoes, and onions with tender rice for a meal that's as wholesome as it is flavorful. Seasoned with a fragrant blend of garlic and parsley, and topped with a crispy Parmesan-breadcrumb crust, this one-pan wonder is slow-baked to golden perfection. Ideal as a vegetarian main course or a hearty side, this tiella is easy to prepare, requiring minimal effort yet delivering maximum flavor. Perfectly balanced with olive oil and simple spices, it's a comforting dish that highlights the beauty of fresh, wholesome ingredients. Whether you're serving it for a family dinner or a casual gathering, this Vegetable Tiella is sure to impress.
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Recipe Information
Ingredients
- 200 grams Rice
- 2 medium Zucchini
- 2 medium Potatoes
- 3 medium Tomatoes
- 1 medium Onion
- 3 cloves Garlic cloves
- 2 tablespoons Parsley, chopped
- 50 grams Grated Parmesan cheese
- 3 tablespoons Breadcrumbs
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 milliliters Water
Instructions
Preheat the oven to 190°C (375°F).
Rinse the rice under cold water until the water runs clear. Set aside.
Thinly slice the zucchini, potatoes, tomatoes, and onion into uniform rounds using a sharp knife or mandoline.
Mince the garlic cloves and mix them with the chopped parsley in a small bowl. Set aside.
Grease a deep oven-safe baking dish with 1 tablespoon of olive oil.
Start layering the dish: spread a thin layer of rice on the base, followed by a layer of zucchini, then potatoes, onions, and tomatoes. Sprinkle each layer lightly with salt, black pepper, and a portion of the parsley-garlic mixture.
Repeat the layering process until all ingredients are used, ensuring the top layer consists of tomatoes for a colorful finish.
Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top layer, then drizzle with the remaining olive oil.
Slowly pour the water into the dish along the edges to ensure even cooking. The water should barely cover the bottom layers.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and continue baking for another 25 minutes, or until the vegetables are tender and the top is golden brown.
Allow the Vegetable Tiella to cool for 10 minutes before serving. Enjoy as a main dish or a hearty side.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 8110 mg | 353% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 51.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 840 mg | 65% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4265 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
