Zucchini and Rice Casserole
"Another way to use up all those summer zucchinis. But honestly, this is a great casserole. Very easy to make ... a little cheese, vegetables and rice. And, how about that leftover rice from ordering Chinese; this is the perfect way to use some of that as well. I make this for a friends and they absolutely love it."
Ingredients
Nutritional
- Serving Size: 1 (363.4 g)
- Calories 306.2
- Total Fat - 12.6 g
- Saturated Fat - 6 g
- Cholesterol - 97.9 mg
- Sodium - 839.1 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 4.1 g
- Sugars - 4.7 g
- Protein - 19.4 g
- Calcium - 300.8 mg
- Iron - 2.6 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Zucchini and Onion ... Add the broth, onion, garlic, and zucchini to a large saute pan and bring to medium heat. Cook 10-15 minutes uncovered on medium to medium high until the zucchini is tender and falling apart. Most of the liquid should be reduced. Using a fork or potato masher, mash the squash, it should be almost falling apart on it's own.
Step 2
Base ... While the zucchini cooks, add the eggs, sour cream, cheddar cheese, 2 tablespoons of parmesan cheese, bread crumbs, seasoning, rice, salt and pepper to a large bowl and mix well.
Step 3
Casserole ... Add the mashed zucchini to the other ingredients and mix well. Pour into a 13x9 baking dish, coated with a non-stick spray. Top with the remaining parmesean cheese.
Step 4
Bake ... Oven to 350, middle shelf, bake 30 minutes until bubbly. If you want a little bit more color - transfer to the broiler for 1-2 minutes to brown the top.
Step 5
ENJOY, it is truly delish!!
Tips
No special items needed.