Zucchini and Rice Casserole

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Yummy low cal way to use up summer zucchini, also good with a combination of yellow sqash. Recipe originally out of Cooking Light Magazine

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
  3. Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  4. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
  5. Preheat broiler. Broil 1 minute or until lightly browned.

Reviews

(2)
Most Helpful

Very yummy dish! I used only 4 cups of zucchini and chopped it up in the food processer with the onion. Other than that made as written. With the leftovers we cubed some cooked chicken and mixed it in. Thanks Azrt.

Krista Roes January 15, 2009

Very tasty, made it with veggie broth and a mix of yellow squash/zucchini.

kasia July 27, 2006

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