Potato, Zucchini & Rice Casserole Taieddha

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

2-3 large potatoes (approximately 450g)

1-2 zucchini (approximately 300g)

200g cherry tomatoes

½ onion

3 tbsp olive oil 

1 tsp salt

100g (½ cup) arborio rice

Handful of parsley, chopped

½ cup breadcrumbs

¼ cup nutritional yeast flakes or vegan parmesan, optional

Method

Peel and slice the potatoes evenly, approximately 2 mm thick. This is quite thin so you may like to use a mandoline slicer. Slice the zucchini into rounds of a similar thickness to the potatoes. Quarter the cherry tomatoes. Slice the onion thinly. 

Preheat a fan-forced oven to 200°C. 

Drizzle the base of a casserole dish or clay pot with 1 tablespoon of the oil. Sprinkle over half of the onion and a quarter of the tomatoes. Make a layer of half the zucchini and sprinkle over ½ teaspoon of salt. 

Evenly scatter the rice over the zucchini. Add a layer of potatoes. Sprinkle over another ½ teaspoon of salt and drizzle approximately 1 tablespoon of the oil. Add the remaining onion and a few extra tomatoes. 

Layer the remaining zucchini. Finish with a final layer of potatoes. Scatter over the rest of the tomatoes and now the parsley. Cover with breadcrumbs and yeast flakes or parmesan, if using. Drizzle over the final tablespoon of olive oil. 

Gently pour approximately 1.5 cups of water into the side of the dish. Cover and bake in a preheated oven for 50 minutes. Remove cover and bake for a further 20 minutes until golden brown and the vegetables and rice are soft. 

Once removed from the oven, allow to cool slightly before serving, as the casserole will be easier to slice and serve.