My dear friend, who absolutely does not cook, and I were talking about family recipes and I mentioned I had tried to whip together a baked dish with the vegetables, but is was mediocre. Her mom, who was an authentic Italian cook, had a family recipe but she could not remember the name.
We discussed ingredients and she said potato, zucchini, tomato sauce and bread crumbs were in the dish, it was a peasant dish from Italy and you could use Parmesan cheese, but their part of Italy did not.
Thanks to the internet we found the name of this wonderful dish called Tiella. 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 she went to visit her Uncle and what was that yummy aroma and what was bubbling in the oven… Tiella!
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.
Tomato sauce, homemade or in a jar (if in a hurry)
Sliced zucchini or squash or both
Sliced 1/4 inch thick Potatoes
1/4 cup Grated Parmesan cheese ( I use more if you are a cheese fan)
Salt and pepper to taste
Optional: onions, green peppers
Judge the amount of vegetables as to the size of the dish.
I used an eight inch square glass dish. Add one layer of zucchini and potatoes, tomato sauce, sprinkle with parmesan and bread crumbs.
Repeat. You can now see what this dish is also known as the layered vegetable bake.
Bake at 350 degrees for approximately 40 minutes. As you know, potatoes sometimes take longer to cook, I covered with foil and added another 20-30 minutes to cook.
This is a very savory dish which works well all year round.
It 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.
Side Dish Recipes