CHEESY ZUCCHINI RICE CASSEROLE
Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 290 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 460mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
ZUCCHINI AND RICE CASSEROLE
I got this from my mother in law, it's a great side dish casserole for a family-style meal. Good, home cookin'!
Provided by Gatorbek
Categories Long Grain Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Pour water into the bottom of a 9 x 13 casserole dish.
- Layer zucchini in the bottom of the dish.
- Sprinkle with garlic powder, oregano, and seasoned salt.
- Layer uncooked rice over zucchini.
- Follow with layers: sliced tomato, cheese, sliced onion, chopped bacon.
- Cook covered for 45 minutes, then remove cover.
- Continue cooking until bacon is crispy, about 15-20 minutes more.
Nutrition Facts : Calories 337.4, Fat 18.5, SaturatedFat 8.4, Cholesterol 35.8, Sodium 516.9, Carbohydrate 30.8, Fiber 2.9, Sugar 4.8, Protein 13.1
ZUCCHINI & RICE CASSEROLE
Found on the Club Mom website in 2000. This is just one more way to serve zucchini to your family. It also can be made ahead and baked -- then cover tightly and refrigerate overnight to reheat the next day (375F for 20 minutes). This makes 12 servings so feel to cut in half to fit your needs.
Provided by HokiesMom
Categories White Rice
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
- Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
- Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
- Sprinkle with the flour and cook, stirring until the flour is absorbed.
- Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
- Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
- Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
- Remove from the oven and let sit for 10-20 minutes before serving.
ZUCCHINI RICE CASSEROLE
We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.
Provided by EatingWell Test Kitchen
Categories Healthy Summer Dinner Casserole Recipes
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
- Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
- Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
- When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapenos.
- Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.4 g, Cholesterol 31.7 mg, Fat 9.2 g, Fiber 2.1 g, Protein 12.3 g, SaturatedFat 4.3 g, Sodium 596.3 mg, Sugar 5.4 g
ZUCCHINI AND RICE CASSEROLE
Provided by Craig Claiborne
Categories dinner, lunch, casseroles, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare rice and set aside to cool.
- Preheat oven to 325 degrees.
- Heat oil in large skillet and add onions and garlic. Cook, stirring, until wilted. Add marjoram and zucchini. Cook, stirring, without browning, about 5 minutes. Add salt and pepper to taste. Pour mixture into bowl. Beat together cottage cheese and eggs and add to zucchini mixture. Add rice, salt, pepper and chopped parsley. Blend well. There should be about 5 cups.
- Pour mixture into 5- or 6-cup casserole. Place in oven and bake 45 minutes.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 527 milligrams, Sugar 4 grams, TransFat 0 grams
ZUCCHINI HERB CASSEROLE
I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
ZUCCHINI SQUASH-RICE CASSEROLE
Make and share this Zucchini Squash-Rice Casserole recipe from Food.com.
Provided by Dancer
Categories Rice
Time 1h11m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- 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.
- Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
- Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan.
- Bake at 350 degrees for 30 minutes or until bubbly and golden.
- Preheat broiler.
- Broil one minute or until lightly browned.
Nutrition Facts : Calories 189, Fat 4.2, SaturatedFat 2, Cholesterol 55.1, Sodium 542.4, Carbohydrate 26.9, Fiber 1.9, Sugar 6.6, Protein 11.1
STEAK, ZUCCHINI AND RICE CASSEROLE
Since this is zucchini season I bought some and added it to meat I had left over in the fridge along with cheese and cooked rice and it came out great! You can use whatever steak you have or any meat you have left over.
Provided by appliance queen
Categories Weeknight
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350° Mix all ingredients together and put in a casserole dish sprayed with non stick spray oil. Bake at 350° for 45 minutes or until zucchini is tender.
Nutrition Facts : Calories 323.5, Fat 19.3, SaturatedFat 9.9, Cholesterol 62.1, Sodium 556.6, Carbohydrate 17.7, Fiber 0.5, Sugar 1.7, Protein 19.2
ZUCCHINI AND RICE CASSEROLE
Yummy low cal way to use up summer zucchini, also good with a combination of yellow sqash. Recipe originally out of Cooking Light Magazine
Provided by AZRT8871
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- 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.
- Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
- 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.
- Preheat broiler. Broil 1 minute or until lightly browned.
Nutrition Facts : Calories 188.6, Fat 4.1, SaturatedFat 1.9, Cholesterol 61.5, Sodium 544.4, Carbohydrate 27.4, Fiber 2, Sugar 5.7, Protein 11.1
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