Healthy Side Dish! Authentic Tiella Recipe (Vegetable Casserole)

My dear friend, who absolutely does not cook, and I were talking about family recipes and I mentioned I was being overrun with zucchini from the garden. She immediately said, “Tiella!” To which I immediately said, “What is Tiella?” and you have a Tiella recipe?

How does the friend who does not cook come up with the perfect recipe for zucchini? Her fabulous cook and Mom from Italy of course! Tiella is an easy vegetable casserole absolutely perfect for summer, but I have even added it to the Thanksgiving side dish rotation. 

This layered healthy vegetable casserole is THAT good!

This sparked a conversation as to the exact ingredients, besides zucchini, in the family Tiella recipe. She explained  the ingredients and  said potato, zucchini, tomato sauce and bread crumbs were in the dish.

It is a peasant dish from Italy and you could use Parmesan cheese, but their part of Italy did not use Parmesan cheese.

 I’ve also heard this recipe can be known as the layered vegetable bake recipe. Further research indicates many definitions of tiella, but no dishes exactly as her mother made it.

Fate intervened as my friend to visit her Uncle and what was that yummy aroma and what was bubbling in the oven… the Tiella recipe!

And so I had my first taste of authentic Italian Tiella and it was delicious. As you know with family recipes, the exact amounts are always a little sketchy.

How To Make Tiella

Ingredients

• Tomato sauce, homemade or in a jar (if in a hurry)
• Sliced zucchini or squash or both (minimum one medium zucchini)
• 2 medium to large potatoes, sliced 1/4 inch 
• 1/4 cup Grated Parmesan cheese ( I use more if you are a cheese fan)
• Breadcrumbs
• Salt and pepper to taste
• Optional: one small chopped onion and green peppers sliced

Directions

You know how family recipes are… the amounts of the ingredients are somewhat sketchy. Judge the amount of vegetables as to the size of the dish.

I used an eight inch square glass dish.

Spritz the glass dish with cooking spray.

Add one layer of sliced zucchini.

Add the potatoes,  (any optional vegetables), tomato sauce, sprinkle with parmesan and bread crumbs.

Cheese alert! I am very generous with the cheese and liberally sprinkle the cheese on each layer so I use 1/2 cup in total. A 1/4 cup of cheese per layer.

Repeat.

You can now see what this dish is also known as the layered vegetable casserole.

Bake at 350 degrees for approximately 50 minutes. Check the dish for doneness by inserting a fork into the vegetables. The vegetables should be fork tender.

As you know, potatoes take longer to cook, I baked the dish another 20 minutes. If you are worried the breadcrumbs are becoming too brown, then cover the dish with foil at the 50 minute mark.

Check the doneness again with the fork.

Healthy Vegetable Casserole

This dish is a great way to use up a bountiful zucchini harvest in the summer and the ingredients can easily be tweaked to bake for the winter holidays or any time of the year. I love this casserole as a side dish for Fall, Game Day tailgating and Thanksgiving.

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Tiella! Vegetable Casserole

This dish is a great way to use up a bountiful zucchini harvest in the summer and the ingredients can easily be tweaked to bake for the winter holidays or any time of the year. I love this casserole as a side dish for Fall, Game Day tailgating and Thanksgiving.

Course Side Dish

Cuisine Italian

Keyword Tiella recipe, vegetable casserole

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Author The Savvy Age

Ingredients

• Tomato sauce homemade or in a jar (if in a hurry)
• Sliced zucchini or squash or both minimum one medium zucchini
• 2 medium to large potatoes sliced 1/4 inch
• 1/4 cup Grated Parmesan cheese I use more if you are a cheese fan
• Breadcrumbs
• Salt and pepper to taste
• Optional: one small chopped onion and green peppers sliced

Instructions

1. You know how family recipes are... the amounts of the ingredients are somewhat sketchy. Judge the amount of vegetables as to the size of the dish.
2. I used an eight inch square glass dish.
3. Spritz the glass dish with cooking spray.
4. Add one layer of sliced zucchini and potatoes,  (any optional vegetables), tomato sauce, sprinkle with parmesan and bread crumbs.
5. Cheese alert! I am very generous with the cheese and liberally sprinkle the cheese on each layer so I use 1/2 cup in total. A 1/4 cup of cheese per layer.
6. Repeat.
7. You can now see what this dish is also known as the layered vegetable casserole.
8. Bake at 350 degrees for approximately 50 minutes. Check the dish for doneness by inserting a fork into the vegetables. The vegetables should be fork tender.
9. As you know, potatoes take longer to cook, I baked the dish another 20 minutes. If you are worried the breadcrumbs are becoming too brown, then cover the dish with foil at the 50 minute mark.
10. Check the doneness again with the fork.

Recipe Notes

Potato Alert!

Be sure to check the potatoes at the 50 minute mark to test for tenderness. The zucchini and/or squash cook much faster, judge the amount of additional time needed to bake the dish by the texture of the potatoes. When the potatoes are fork tender the vgetable casserole is done.

 

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