Rice-Cheese-Zucchini Casserole Recipe

Name: Rice-Cheese-Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. uncooked rice; 3 medium zucchini, sliced thin; 1 (7 1/2 oz.) can diced green chiles; 12 oz. grated Jack cheese; 1 large tomato, sliced thin; 1/4 c. chopped green pepper; 2 c. sour cream; 1 tsp. oregano; 1 tsp. garlic salt; 1/4 c. chopped green onion; salt and pepper

Servings: persons

1 c. uncooked rice
3 medium zucchini, sliced thin
1 (7 1/2 oz.) can diced green chiles
12 oz. grated Jack cheese
1 large tomato, sliced thin
1/4 c. chopped green pepper
2 c. sour cream
1 tsp. oregano
1 tsp. garlic salt
1/4 c. chopped green onion
salt and pepper

1
Cook rice according to directions. Quickly steam zucchini until barely tender.
2
Set aside.
3
In 9 x 13-inch baking dish, place cooked rice.
4
Mix in chiles and sprinkle on 1/2 of cheese. Arrange zucchini over cheese.
5
Add tomato slices, sprinkle with salt.
6
Combine sour cream, oregano, garlic salt, green pepper and onion.
7
Spoon over tomato.
8
Scatter remaining cheese.
9
Bake at 350u00b0 for 40 to 50 minutes.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. uncooked rice, 3 medium zucchini, sliced thin, 1 (7 1/2 oz.) can diced green chiles, 12 oz. grated Jack cheese, and more.

Yes, Rice-Cheese-Zucchini Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice-Cheese-Zucchini Casserole

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