Zucchini And Rice Casserole – a delicious recipe with water, white rice, zucchini, butter, vegetable oil, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
2
Preheat oven's broiler. Grease a 9x13 inch baking dish.
3
Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
4
Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
5
Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
6
Broil about 6 inches from the source of heat until lightly browned and bubbly.
588
kcal
Calories
46
g
Fat
26
g
Carbs
19
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 cups water, 1/2 cup uncooked white rice, 2 pounds zucchini, 1/4 cup butter, and more.
Yes, Zucchini And Rice 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.
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