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.
Provided by rjbnewyork
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 46.4 g, Cholesterol 1.5 mg, Fat 10.5 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 142.9 mg, Sugar 4.4 g
PARMESAN POTATO SOUP
Meet the Cook: Even my husband, who's not much of a soup eater, likes this. Our two boys - ages 5 and 2 - do, too. With homemade bread and a salad, it's a satisfying meal. -Tami Walters, Kingsport, Tennessee
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside. , In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Add milk and cheese; heat through. Stir in bacon.
Nutrition Facts : Calories 280 calories, Fat 16g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 800mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.
ZUCCHINI POTATO AND PARMESAN SOUP
Make and share this Zucchini Potato and Parmesan Soup recipe from Food.com.
Provided by Lori Bailey
Categories Vegetable
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
- Cook stirring often, until the onions are translucent, about 5 minutes.
- Stir in zucchini and potato.
- Add enough broth to barely cover the vegetables.
- Add the thyme and bring to a boil over high heat.
- Reduce heat to low.
- Simmer, partially covered, until the potatoes are tender about 15 minutes.
- Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
- Season to taste with salt and pepper.
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