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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil. | 2. Mix tomato, onion, garlic, and parsley in a bowl. | 3. 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. | 4. Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup	divided	-	-	-	-
tomato	1		diced	40.2099	8.6898	1.9658	0.4468
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
parsley	1	sprig	chopped	0.36	0.0633	0.0297	0.0079
potato	2	pounds	sliced	698.5331	158.6668	18.5973	0.8165
salt black pepper	to taste		ground	-	-	-	-
rice	1/2	cup		339.475	70.5312	6.9745	2.96
zucchini	2		sliced	6.72	0.9952	0.8672	0.128
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
bread crumb	2	tablespoons		53.325	9.7173	1.8022	0.7155
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.