Cheesy Zucchini Rice Bake

Cheesy Zucchini Rice Bake

MollyBrook

"A gooey, cheesy side dish that I invented while trying to use up my plentiful zucchini crop. Comfort food with an interesting texture and mild flavors. Great for the little ones!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat the egg in a large bowl. Pour milk and margarine into the egg. Slowly stream the soup into the egg mixture while stirring to prevent lumps. Stir rice, zucchini, and Cheddar cheese into the mixture; pour into an 8-inch baking dish.
  3. Bake in preheated oven until set, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I sautéed the zucchini first so it wouldn't be watery. For added flavor I used box rice with a cheddar flavor and I skipped the egg and only added a half cup of milk to make it more thick like a...

Most helpful critical review

I love zucchini , but wasn't what I expected to be. Probably won't make it again.. :(

Most helpful
Most positive
Least positive
Newest

I sautéed the zucchini first so it wouldn't be watery. For added flavor I used box rice with a cheddar flavor and I skipped the egg and only added a half cup of milk to make it more thick like a...

I love zucchini , but wasn't what I expected to be. Probably won't make it again.. :(

Great recipe! skipped the margarine & used olive oil to saute added chopped onions, portobello mushrooms, & chopped red & yellow peppers to give it some color. Added salt & pepper and it turned...

This was good! I do think it could use some more seasonings...salt, pepper and garlic powder maybe. Also, I had to bake mine longer than stated, about 1 hour. This did make a nice side and is a ...

Really good. Took longer to bake, about 45 minutes. It would be good with onions and peppers.

Not bad-- actually it turned out better than I thought it would. Changes: sauteed the chopped zucchini (and yellow squash) in a bit of butter with salt+pepper and drained; added a bit of spring ...

Utterly delicious! The boys loved it and I doubled the recipe. NOTE: if doubling the recipe, double time and a half the cook time and raise to= 1.5 hrs cook time. 400° F

I really didnt much care for this. It came up under the search for leftover rice and zucchini. I havent cooked with canned soup in forever, but this just looked to easy and used up what I had. I...

This was a hit at Thanksgiving today! I would have given it 5 stars except, like a previous poster wrote, I think it needs additional spices to bring out the flavor. I added garlic powder, gar...

Other stories that may interest you