"This is a great recipe to use all that zucchini from your garden, cheesy and delicious!" — Paula
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1 1/2 cups
uncooked white rice
grated Parmesan cheese
shredded Cheddar cheese
salt and pepper to taste
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, increased the parmesan cheese to 3/4 c., increased the shredded cheddar to about 5 oz, increased the eggs to 4. I also followed other reader's advice and sauteed the zucchini with 1/2 c. margerine (omitted the oil) and about 1 T. of minced garlic instead of steaming it. I also added about 1 c. of diced carrots to the saute for color and extra vitamins. I topped it with 3/4 c. crushed Ritz crackers instead of bread crumbs and baked it at 350 degrees for about 50 minutes and did not broil it at all. It came out delicious and my whole family loved it. Next time I will probably top it with some cheese, as well as the cracker crumbs.
No flavor, unappealing consistency. Too much revamping required to attempt again. Do not recommend.
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 discard, then dice the rest. When sauteing, I used only the 1/4 c. butter and added 2 c. cooked rice. Continue the recipe as written but omitted the bread crumbs to cut down on the carbs. Placed in a greased casserole dish and microwaved until hot--delicious! I was concerned about the number of people it said that it served but I found that it really served 6-8 nicely.
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 more cheddar cheese. I baked it for about 30 minutes. It smelled great and tasted good too.
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 of cheese used need to be at least doubled. When stirring zuke into oil and butter I added a tablespoon of minced garlic. I used panko bread crumbs on top and would use more next time so it was a coating over the top. I sprinkle the bread crumbs with cheese to give a nicer look. This made a large serving and would be great for a dish to pass dinner or a big family. The next time I would try to think of something to give it a bit more zip, maybe trying a nacho cheese. But it definitely is a great idea for all that zuchinni!!!
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. Baked it for about 25 minutes and then put under the broiler until the top was crispy.
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 sure I used a lot more cheddar too, I just eyeballed it. However, I thought I used too much rice, so next time I'll try 3/4 cup and see how it goes. Also, the bread crumbs browned up before the casserole got bubbly so I put tin-foil on top. I think 1 cup of breadcrumbs was too much, I'll try a little less next time. This is a definite favorite and I'll be making it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini and Rice Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 262
** Calories from Fat: 158
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