Tiella with zucchini and potatoes

Tiella with zucchini and potatoes, like many Italian dishes, is made in many different ways.  Nonna would put one layer of potatoes, sauce, parmesan and follow it with a layer of zucchini with sauce and parmesan and continue this way.

The Tiella is a full meal

This is a hearty dish and goes well with fresh warm bread.  It was probably another dish which originated from the “cucina povera”.  My nonna always had vegetables on hand and with a few aromatic ingredients she created a wonderful meal for her family. It is as close to a casserole as we get in Italian cuisine.

I changed her recipe because I found that the sauce made everything soggy; I place the sauce over the tiella when it comes out of the oven.  The ingredients soak the gravy, but keep their crunch. I also use the crinkle cut on the mandolin to give the vegetables a different look and texture.   In the winter I eat it warm out of the oven and in the summer I use it cold as a side for barbecues.  Any way you choose, this is a thick comforting dish and excellent for a vegetarian diet.

Cooking pans

It really is about the pans you use.  My pampered chef stoneware is over twenty years old and they are the best for roasting.  Everyone always asks me how to make baked potatoes, but the secret is in the pan.  Check our their stoneware at: https://www.pamperedchef.ca/shop/Stoneware

 It comes out of the oven all crispy and could go to the table this way.

Plated with the sauce.

Print

Tiella with Zucchini and Potatoes

Author Renata Solski

Ingredients

The main ingredients

• 2 medium zucchini
• 6 medium potatoes
• 1 tsp oregano
• 1/2 tsp garlic powder
• salt and pepper
• 2 tbsp olive oil
• 3 tbsp grated parmesan
• 1 cup marinara sauce

Instructions

The Assembly

1. Wash your zucchini.

   Peal the potatoes.

   Preheat the oven to 425 F.

   Using a mandolin slice the zucchini and the potatoes all the same size. 

   Coat the zucchini with 1 tbsp olive oil, 1/2 tsp oregano and 1/4 tsp garlic powder. Salt and pepper.

   Coat the potatoes with 1 tbsp olive oil, 1/2 tsp oregano and 1/4 tsp garlic powder.  Salt and pepper.  

   Layer on a slant in a good round oven dish alternating the potato and the zucchini. Start with a large outer circle and work your way to the centre. ( see video)

   Once completed, salt and pepper.  Drizzle with olive oil, sprinkle with the parmesan cheese and drizzle with olive oil again.

   Put in oven at 425 F for 40 minutes.  After this amount of time,  lower to 375 for another 50 minutes.  This will crisp up the potatoes nicely.  

   Pour some Marinara sauce over it at the end and more parmesan cheese.

   Let sit for 20 minutes before serving. 

Recipe Notes

You can also pour the marinara sauce over the tiella after the first cooking at 425.  If you like it crispier, wait until the end.