Zucchini and Rice Casserole

Zucchini and Rice Casserole

41

"This is a great recipe to use all that zucchini from your garden, cheesy and delicious!"

Ingredients

1 h 20 m {{adjustedServings}} servings 262 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
  2. Preheat oven's broiler. Grease a 9x13 inch baking dish.
  3. Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
  4. Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
  5. Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
  6. Broil about 6 inches from the source of heat until lightly browned and bubbly.
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Reviews

41
  1. 48 Ratings

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This recipe is definitely a good starter. I gave it 5 stars after making the following changes: used 2c. brown rice (instead of white) and cooked it in vegetable broth instead of water, increas...

This was a great way to use up all the summer zucchini! My only complaint was the rice seemed unapparent, so I doubled the amount of rice, and lowered the amount of oil/butter and it was yummy!!

I made this for Christmas Eve dinner and it made a big hit, especially with my big brothers! These are the changes that I made which made it so easy! Cut off the ends of the zucchini and disca...