Zucchini Casserole with Mint and Parsley Recipe - Allrecipes.com
Zucchini Casserole with Mint and Parsley Recipe
  • READY IN 1 hr

Zucchini Casserole with Mint and Parsley

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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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Footnotes

  • Cook's Notes:
  • The amount of squash depends on the size of your casserole dish. Use enough to fill it. I used a large lasagna dish. The meat will fill an entire layer above the squash making it more like a layer casserole than just stuffed zucchinis.
  • Meat can be omitted or substituted with ground lamb, beef, chicken, or other. I made this in the morning so I wouldn't have to cook during the heat of the day, and individual servings reheated nicely in the microwave.
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Reviews More Reviews

Jul 13, 2012

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

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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