Vegetable Tiella Recipe

Name: Vegetable Tiella
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: 1/3 cup olive oil; 2 cloves garlic, minced; 10 oz fresh spinach; 2 medium zucchini; Russet Potatoes; Kosher Salt; Fresh Ground Black Pepper; Marinara Sauce; Fresh Basil; Parmesan Cheese; Fine Dry Breadcrumb

This vibrant Vegetable Tiella is a delicious and satisfying Italian-inspired layered bake, perfect for a vegetarian dinner party or a comforting weeknight meal. Layers of tender potatoes, zucchini, and spinach are infused with aromatic garlic, rich tomato sauce, and savory Parmesan cheese, then baked to golden perfection. Adopted from a family recipe (9/15), this updated version offers clear instructions and measurements for a stunning and flavorful result!

Prep Time 30 mins

Cook Time 120 mins

Calories 459 kcal

Protein 31g

Rating 5.0 (3 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegetable Tiella

1/3 cup olive oil
2 cloves garlic, minced
10 oz fresh spinach
2 medium zucchini
Russet Potatoes
Kosher Salt
Fresh Ground Black Pepper
Marinara Sauce
Fresh Basil
Parmesan Cheese
Fine Dry Breadcrumb

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Vegetable Tiella? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Vegetable Tiella

Preheat oven to 375°F (190°C). Lightly oil a deep 2- to 3-quart baking dish.
In a small bowl, whisk together 1/3 cup olive oil and 2 cloves minced garlic. Set aside.
Bring a large pot of salted water to a boil. Prepare an ice bath.
Add 10 oz fresh spinach to boiling water for 15 seconds. Immediately transfer to the ice bath.
Once cool, drain spinach thoroughly and squeeze out excess water. Chop coarsely and set aside.
Trim and halve 2 medium zucchini lengthwise, then slice crosswise into 1/2-inch thick pieces. Set aside.
Peel and cut 2 medium potatoes in the same manner as the zucchini. Set aside.
Season potatoes, zucchini, and spinach with salt and pepper. Toss lightly with 2 tablespoons of the garlic oil.
Reserve remaining garlic oil for drizzling.
Layer half of the potatoes in the prepared baking dish, filling gaps with smaller pieces.
Spread 1/2 cup tomato sauce over the potatoes. Sprinkle with 1 tablespoon fresh basil, 2 tablespoons grated Parmesan cheese, and 2 tablespoons breadcrumbs.
Repeat layers twice: zucchini, sauce, basil, Parmesan, breadcrumbs; then spinach, sauce, basil, Parmesan, breadcrumbs.
Top with remaining potatoes, tomato sauce, and basil.
Drizzle with reserved garlic oil.
Cover and bake for 60 minutes, or until vegetables are tender and bubbly.
Sprinkle with remaining Parmesan cheese and breadcrumbs.
Bake uncovered for 15 minutes, or until the top is golden brown and crispy.
Remove from oven and let cool slightly before serving. Reheating in a low oven is recommended to deepen the flavors.