Zucchini and Rice Casserole
Created by Kchurchill5 on October 24, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 30m
- Recipe #1230
Ingredients
- 8 cups zucchini (approximately 2 1/2 pounds), cut in rounds
- 1 cup onion, diced fine
- 1 teaspoon garlic minced
- 1 (4 ounces) cup cheddar, shredded
- 1/4 cup parmesan cheese, grated
- 1 cup sour cream
- 2 large eggs, beaten
- 2 cups cooked rice white
- 1/2 cup chicken broth (you can also use vegetable broth)
- 1/2 teaspoon Italian seasoning
- 1/4 cup Italian bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
How to Make
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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.
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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.
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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.
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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.
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Step 5: ENJOY, it is truly delish!!
Nutritional Facts
- 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