ZUCCHINI RICE CASSEROLE
Zucchini Rice Casserole, a decadent small batch recipe for a creamy, comforting side dish!
Provided by Dana @ ThisSillyGirlsKitchen.com
Categories Side Dish
Time 55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Grease a 5-inch baking dish, set aside.
- Melt one tablespoon of the butter in a large skillet over medium heat, add the onions and saute until translucent, about 5 minutes, stirring occasionally. Add the zucchini and cook until slightly golden brown, stirring occasionally. Set aside.
- In a small pot, add the remaining butter and melt over medium heat. Add the flour and dried spices, salt, and pepper whisk to combine, let cook one minute.
- Slowly add the milk, stirring constantly to avoid lumps. Cook 5 minutes or until thickened. Remove from the heat, add the cheddar and stir until combined and smooth. Mix cheese sauce with the cooked rice, half of the parsley, and the zucchini mixture until combined. Pour into prepared baking dish.
- Top with the shredded cheddar and Monterey jack blended cheese. Bake for 25-30 minutes until bubbly. Garnish with remaining parsley, optional.
Nutrition Facts : Calories 316 kcal, Carbohydrate 24 g, Protein 11 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 492 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
RICE AND ZUCCHINI
The recipe for rice with zucchini in the 60-Minute Gourmet column in The Living Section last Wednesday omitted a step. Here is a corrected version.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
- Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
- Remove from the heat, add the coriander and mix well with a fork.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 2 grams, TransFat 0 grams
ZUCCHINI HERB CASSEROLE
I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
CHEESY ZUCCHINI RICE CASSEROLE
Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 290 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 460mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
ZUCCHINI RICE CASSEROLE
We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.
Provided by EatingWell Test Kitchen
Categories Healthy Summer Dinner Casserole Recipes
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
- Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
- Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
- When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapenos.
- Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.4 g, Cholesterol 31.7 mg, Fat 9.2 g, Fiber 2.1 g, Protein 12.3 g, SaturatedFat 4.3 g, Sodium 596.3 mg, Sugar 5.4 g
ZUCCHINI & RICE CASSEROLE
Found on the Club Mom website in 2000. This is just one more way to serve zucchini to your family. It also can be made ahead and baked -- then cover tightly and refrigerate overnight to reheat the next day (375F for 20 minutes). This makes 12 servings so feel to cut in half to fit your needs.
Provided by HokiesMom
Categories White Rice
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
- Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
- Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
- Sprinkle with the flour and cook, stirring until the flour is absorbed.
- Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
- Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
- Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
- Remove from the oven and let sit for 10-20 minutes before serving.
ZUCCHINI AND RICE CASSEROLE
Provided by Craig Claiborne
Categories dinner, lunch, casseroles, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare rice and set aside to cool.
- Preheat oven to 325 degrees.
- Heat oil in large skillet and add onions and garlic. Cook, stirring, until wilted. Add marjoram and zucchini. Cook, stirring, without browning, about 5 minutes. Add salt and pepper to taste. Pour mixture into bowl. Beat together cottage cheese and eggs and add to zucchini mixture. Add rice, salt, pepper and chopped parsley. Blend well. There should be about 5 cups.
- Pour mixture into 5- or 6-cup casserole. Place in oven and bake 45 minutes.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 527 milligrams, Sugar 4 grams, TransFat 0 grams
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