Zucchini Casserole with Mint and Parsley

Zucchini Casserole with Mint and Parsley

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Bubbe
Recipe by  Bubbe

“This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
  2. Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
  3. Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
  4. Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
  5. Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

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Review (1)

Rate This Recipe
Suzi Kesler
1

Suzi Kesler

This was really good! It is a nice refreshing meal with the taste of mint and can be made vegetarian very easily.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 24.5 g
  • 8%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

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