Directions:
- Preheat oven to 375 degrees.
- Lightly oil a deep 21/2- to 3-quart baking dish and set aside.
- In a small bowl, combine 1/3 cup olive oil and garlic.
- Set aside.
- Bring a large pot of lightly salted water to a boil and prepare a bowl of ice water.
- Plunge spinach into the boiling water for about 15 seconds, then drain and transfer to the ice bath.
- When cool, drain again and squeeze dry.
- Chop coarsely and transfer to a bowl.
- Trim the ends of the zucchini and cut in half lengthwise, then again crosswise.
- Cut lengthwise into 1/4-inch-thick slices.
- Put in a separate bowl.
- Peel potatoes and cut in the same way as the zucchini.
- Place potatoes in a separate bowl.
- Season vegetables with salt and pepper, and toss with some of the garlic oil to coat lightly.
- Reserve remaining oil for drizzling on top of the tiella.
- Using half of the potatoes, make a layer in the prepared baking dish, filling in any gaps with small pieces.
- Spread with 1/2 cup tomato sauce, then sprinkle with 11/2 tablespoons basil, and 2 tablespoons each Parmesan and bread crumbs.
- Repeat the layering twice, replacing the potatoes with zucchini, then with the spinach.
- Follow each with layers of tomato sauce, basil, Parmesan and bread crumbs.
- Top with remaining potatoes, tomato sauce and basil.
- Drizzle with reserved garlic oil.
- Cover and bake until tender and bubbling, about 11/4 hours.
- Sprinkle with remaining Parmesan and bread crumbs.
- Continue baking, uncovered, until top begins to brown, about 15 minutes longer.
- Remove from oven and let cool to room temperature to allow dish to settle and deepen in flavor.
- Note: Tiella may be served hot, warm or at room temperature.
- Reheat in a low oven if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.97 Kcal (1256 kJ) | ||
| Calories from fat | 119.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.31g | 20% | |
|---|---|---|---|
| Cholesterol | 10.32mg | 3% | |
| Sodium | 822.81mg | 34% | |
| Potassium | 1153.89mg | 25% | |
| Total Carbs | 34.7g | 12% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 26.7mg | 44% | |
| Iron | 4.1mg | 23% | |
| Calcium | 218.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 99.98 Kcal (419 kJ) | ||
| Calories from fat | 39.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 20% | |
|---|---|---|---|
| Cholesterol | 3.44mg | 3% | |
| Sodium | 274.24mg | 34% | |
| Potassium | 384.59mg | 25% | |
| Total Carbs | 11.56g | 12% | |
| Sugars | 2.59g | 31% | |
| Dietary Fiber | 1.77g | 21% | |
| Protein | 3.22g | 19% | |
| Vitamin C | 8.9mg | 44% | |
| Iron | 1.4mg | 23% | |
| Calcium | 72.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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