Zucchini Squash-Rice Casserole

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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by MsSally photo by MsSally
Ready In:
1hr 11mins
Ingredients:
12
Yields:
8 cups
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender.
  • Drain; partially mash with a potato masher.
  • Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  • Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan.
  • Bake at 350 degrees for 30 minutes or until bubbly and golden.
  • Preheat broiler.
  • Broil one minute or until lightly browned.

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Reviews

  1. My family and I certainly enjoyed this casserole. The zucchini, rice, and cheese definitely appealed to our tasters. The sour cream adds extra richness. Kind of funky looking but we thought the taste was excellent. A great side dish.
     
  2. I made recipe as is except I used egg whites instead of whole eggs to reduce the fat.
     
  3. This is definitely titled correctly! I tagged this in Please Review and used butternut squash (with chef's permission). Instead of boiling, I steamed in 2 batches in the microwave and mashed 1 batch. Used regular cheddar cheese, low-fat sour cream, grated Parm., 1 leek and brown rice. I think the bread crumbs would be better on top of the dish instead of in it, since you're broiling it anyways. Yummy!
     
  4. This was fantastic. I loved the blend of flavors. I cooked my squash in the microwave and then added the additional ingredients and baked in oven as stated. Very good.
     
  5. We really liked this! I used a combination of yellow squash and zucchini. Cooked the rice in chicken broth. I would suggest that if your zucchini is large, make sure and seed and peel it. Thanks!
     
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Tweaks

  1. I made recipe as is except I used egg whites instead of whole eggs to reduce the fat.
     

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