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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cheesy zucchini rice casserole Recipe

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This recipe for Cheesy zucchini rice casserole is from Nothing Brings Families Together Quite Like Food ...Cookbook..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup uncooked long grain rice or 3 cups leftover cooked rice
3 medium zucchini, cut into 1/8-inch slices
1 can (4 ounces) chopped green chilies
4 cups shredded Monterey Jack cheese, divided
2 cups sour cream or plain Greek yogurt
2-3 tablespoons chopped green pepper
1/4 cup chopped onion
1 tablespoon minced fresh parsley or 1 tsp dried parsley
1 teaspoon salt
1 teaspoon dried oregano
1 large tomato, sliced or 1 can diced tomato drained
Directions:
Directions:
1. 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.
2. Place rice in a greased shallow 9x13 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.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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