RICE CASSEROLE WITH CORN, TOMATOES AND ZUCCHINI
Steps:
- Prepare the rice and set aside. Saute' chopped onion and chopped zucchini in 1 TBSP of butter until just tender but not fully cooked. With a sharp knife, strip the kernals from two ears of fresh corn and add to the sauted onion and zucchini with the chopped tomatoes. Add 2-3 TBSP of butter or to taste and season with salt, pepper, cumin and oregano. Add rice and gently stir to mix. Transfer into a lightly oiled casserole dish and bake until throughly heated through. About 20 minutes.
ZUCCHINI, TOMATO, AND RICE GRATIN
Adapted by Smitten Kitchen from a recipe originally in 3/2008 Gourmet. A great way to use up excess zuke and tomatoes. I use brown rice and add feta cheese and a bit of Greek oregano to mine. Save dirty pans by cooking the rice in the skillet you will use later for the onions, and cover your baking sheets with parchment; foil reacts with the acid in tomatoes. You'll get fewer servings if having it as a vegetarian main course.
Provided by zeldaz51
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F Cook the rice according to your favorite method.
- While rice cooks, coat two large baking sheets each with a tablespoon of a of olive oil. Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through, but don't bother to flip the tomatoes.
- Heat a large, heavy skillet over medium heat. Once heated, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
- Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of the rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it, arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake in the top third of the oven until set and golden brown, about 20 minutes.
Nutrition Facts : Calories 348.8, Fat 23.6, SaturatedFat 5.5, Cholesterol 104, Sodium 245.7, Carbohydrate 23.9, Fiber 3.1, Sugar 7.2, Protein 12.1
DOTTIE'S ZUCCHINI, CHICKEN, AND RICE CASSEROLE
Make and share this Dottie's Zucchini, Chicken, and Rice Casserole recipe from Food.com.
Provided by janem123
Categories Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
- Add the zucchini and mushrooms and saute for 3 minutes more.
- Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
- Place mixture in a greased 9 x 13 baking dish.
- Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
- Spoon the topping over the rice and chicken mixture.
- Bake for 1 hour.
ZUCCHINI CORN CASSEROLE
I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
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