Zucchini And Rice Casserole Recipe

Name: Zucchini And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked brown rice (see instruction); 2 tablespoons corn, peanut or vegetable oil; 1/2 cup finely chopped onion; 1 teaspoon finely minced garlic; 1 teaspoon finely chopped fresh marjoram or 1/2 teaspoon dried; 4 cups freshly grated zucchini, about 1 1/2 pounds whole; Salt to taste, if desired; Freshly ground pepper to taste; 1 cup low-fat cottage cheese; 2 eggs, lightly beaten; 3/4 cup finely chopped parsley

Servings: persons

2 cups cooked brown rice (see instruction)
2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1 teaspoon finely chopped fresh marjoram or 1/2 teaspoon dried
4 cups freshly grated zucchini, about 1 1/2 pounds whole
Salt to taste, if desired
Freshly ground pepper to taste
1 cup low-fat cottage cheese
2 eggs, lightly beaten
3/4 cup finely chopped parsley

1
Prepare rice and set aside to cool.
2
Preheat oven to 325 degrees.
3
Heat oil in large skillet and add onions and garlic.
4
Cook, stirring, until wilted.
5
Add marjoram and zucchini.
6
Cook, stirring, without browning, about 5 minutes.
7
Add salt and pepper to taste.
8
Pour mixture into bowl.
9
Beat together cottage cheese and eggs and add to zucchini mixture.
10
Add rice, salt, pepper and chopped parsley.
11
Blend well.
12
There should be about 5 cups.
13
Pour mixture into 5- or 6-cup casserole.
14
Place in oven and bake 45 minutes.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups cooked brown rice (see instruction), 2 tablespoons corn, peanut or vegetable oil, 1/2 cup finely chopped onion, 1 teaspoon finely minced garlic, 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.

That's it — enjoy your meal!

Zucchini And Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions