Zucchini and Rice Casserole

Zucchini and Rice Casserole

41

"This is a great recipe to use all that zucchini from your garden, cheesy and delicious!"
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Ingredients

1 h 20 m servings 262 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
  2. Preheat oven's broiler. Grease a 9x13 inch baking dish.
  3. Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
  4. Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
  5. Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
  6. Broil about 6 inches from the source of heat until lightly browned and bubbly.

Reviews

41
  1. 48 Ratings

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Most helpful positive review

This recipe is definitely a good starter. I gave it 5 stars after making the following changes: used 2c. brown rice (instead of white) and cooked it in vegetable broth instead of water, increas...

Most helpful critical review

No flavor, unappealing consistency. Too much revamping required to attempt again. Do not recommend.

This recipe is definitely a good starter. I gave it 5 stars after making the following changes: used 2c. brown rice (instead of white) and cooked it in vegetable broth instead of water, increas...

This was a great way to use up all the summer zucchini! My only complaint was the rice seemed unapparent, so I doubled the amount of rice, and lowered the amount of oil/butter and it was yummy!!

I made this for Christmas Eve dinner and it made a big hit, especially with my big brothers! These are the changes that I made which made it so easy! Cut off the ends of the zucchini and disca...

I cut down the butter and oil in half and did not use bread crumbs on top. I sprinkled Frenchs French Fried Onion Rings on top instead. I also omitted the butter on top. I also added a little mo...

Good starter recipe but definitely needs help. I chopped my zuke and then microwaved it to substitue for steaming. I also cooked two cups of rice as suggested by others, which made the amount ...

Very tasty. Used left over rice from the night before. Instead of steaming the zucchini I did saute in olive oil to keep it firmer. I also added more parmesan to add a little more flavor. Bak...

This was so yummy! I did make some alterations: used chicken broth instead of water for the rice, used 1 cup dry rice, and added some garlic powder at the end, before baking it. I'm pretty sur...

Finding quick and non-bizarre vegetarian recipes is very difficult but this one is very good. Not too hard, and my husband likes zucchini a lot so that helps. I like the fact it does not require...

I made this into stuffed zucchine boats. I used 10 med. zukes and cut them in half lengthwise and scooped out the insides. I used the inside pulp for the recipe as it is writen except I added...