Best 4 Potato Rice And Zucchini Bake Recipes
**Potato, Rice, and Zucchini Bake: A Savory and Versatile Dish**
Savor the delectable flavors of potato, rice, and zucchini harmoniously combined in a single dish. This hearty and comforting bake offers a medley of textures and flavors that will tantalize your taste buds. Indulge in tender potatoes, fluffy rice, and succulent zucchini, all enveloped in a savory sauce that brings the dish together. With its ease of preparation and endless variations, this versatile bake is perfect for busy weeknights, potlucks, or special occasions. Explore the recipes within this article to discover how you can customize this dish to suit your preferences, dietary requirements, and available ingredients. From classic comfort food to vegan and gluten-free options, there's a recipe here for every palate. Get ready to embark on a culinary journey that celebrates the goodness of wholesome ingredients and the joy of home cooking.
BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
- Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
- Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
- Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
CHEESY POTATO ZUCCHINI CASSEROLE
Wonderful combination of zucchini, potatoes, and cheese, finished off with a panko bread crumb topping.
Provided by adventuresofanameri
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
- Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
- Chop green onions.
- Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper. Stir until well combined.
- Spread mixture in a greased 13x9 pan.
- Top with cheese.
- Mix melted butter and bread crumbs together.
- Top the dish with bread crumb mixture.
- Bake for 50 minutes.
Tips:
- Choose the right potatoes: For this recipe, it's best to use starchy potatoes like Russet or Yukon Gold, as they hold their shape well during baking.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Don't overcrowd the baking dish: Make sure there's enough space between the potato slices so that they can crisp up.
- Use a flavorful cheese: A sharp cheddar or Parmesan cheese will add a lot of flavor to the bake.
- Don't overcook the zucchini: It should still have a slight crunch to it.
- Serve immediately: This dish is best enjoyed hot out of the oven.
Conclusion:
This potato, rice, and zucchini bake is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of starchy potatoes, fluffy rice, and tender zucchini is sure to please everyone at the table. Plus, it's a great way to use up leftover vegetables. So next time you're looking for a quick and flavorful meal, give this recipe a try. You won't be disappointed!
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