Zucchini Casserole With Mint And Parsley Recipe

Name: Zucchini Casserole With Mint And Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 zucchini, halved lengthwise; 1/4 cup olive oil; 3 sweet onions, chopped; 1/2 teaspoon salt, or to taste; 1/4 teaspoon ground black pepper, or to taste; 1 cup short-grain white rice; 1 (16 ounce) can diced tomatoes, drained and juice reserved; 1 cup water, or more as needed; 2 tablespoons chopped fresh mint, or more to taste; 1 cup chopped fresh parsley; 3 tablespoons Chardonnay wine; 1/2 (14 ounce) package little smoked sausages, diced

Servings: persons

4 zucchini, halved lengthwise
1/4 cup olive oil
3 sweet onions, chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 cup short-grain white rice
1 (16 ounce) can diced tomatoes, drained and juice reserved
1 cup water, or more as needed
2 tablespoons chopped fresh mint, or more to taste
1 cup chopped fresh parsley
3 tablespoons Chardonnay wine
1/2 (14 ounce) package little smoked sausages, diced

1
Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
2
Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
3
Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
4
Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
5
Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

372

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 12 ingredients. The key ingredients include: 4 zucchini, halved lengthwise, 1/4 cup olive oil, 3 sweet onions, chopped, 1/2 teaspoon salt, or to taste, and more.

Yes, Zucchini Casserole With Mint And Parsley 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.

Zucchini Casserole With Mint And Parsley

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