Potato, Rice And Zucchini Bake Recipe

Recipe By Slurrp

Potato, Rice, and Zucchini Bake is a delicious and hearty vegetarian dish that is perfect for a comforting dinner. Layers of thinly sliced potatoes, cooked rice, and sautéed zucchini are baked in a creamy and cheesy sauce until golden and bubbly. This dish is packed with flavors and textures, with the potatoes adding a nice crunch, the rice providing a fluffy base, and the zucchini adding a fresh and vibrant element. Serve this bake as a main course or as a side dish with a green salad for a complete meal.

4.2
18 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
Potato, Rice And Zucchini Bake
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ingredients serve

Ingredients for Potato, Rice And Zucchini Bake Recipe

  • 0.33 Medium Potatoes, Thinly Sliced
  • 0.17 cup Cooked Rice
  • 0.33 Zucchini, Sliced
  • 0.33 tablespoon Olive Oil
  • 0.33 tablespoon Butter
  • 0.33 tablespoon All Purpose Flour
  • 0.33 cup Milk
  • 0.17 cup Grated Cheese
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: Potato, Rice And Zucchini Bake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add sliced zucchini and cook until tender, about 5 minutes. Remove from heat and set aside.
  • STEP 3.In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Remove from heat and stir in grated cheese until melted.
  • STEP 4.Spread a layer of cooked rice in the greased baking dish. Top with a layer of sliced potatoes and then a layer of sautéed zucchini. Pour half of the cheese sauce over the vegetables.
  • STEP 5.Repeat the layers with the remaining rice, potatoes, zucchini, and cheese sauce.
  • STEP 6.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  • STEP 7.Allow the bake to cool for a few minutes before serving. Garnish with fresh herbs, if desired.
  • STEP 8.Serve the Potato, Rice, and Zucchini Bake as a main course or as a side dish with a green salad.

Cooking Tips

  • You can use any type of potatoes for this recipe, such as russet or Yukon gold.
  • Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and variety.
  • To make this dish vegan, use plant-based milk and vegan cheese substitutes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Leftovers can be reheated in the oven or microwave.
  • Serve the bake hot or at room temperature.
  • Garnish with fresh herbs like parsley or basil for added freshness.
Nutrition
value
304
calories per serving
13 g Fat10 g Protein37 g Carbs4 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    10g
  • Carbs
    37g
  • Fiber
    4g

MacroNutrients

  • Carbs
    37g
  • Protein
    10g
  • Fiber
    4g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    30mg
  • Iron
    2mg
  • Vitamin A
    258mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    48mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    58mg
  • Manganese
    < 1mg
  • Phosphorus
    129mg
  • Selenium
    7mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp