Zucchini and Rice Casserole

20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #1230

October 24, 2011



"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."

Original is 7 servings

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.

0 Reviews

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