Cheesy Zucchini Rice Casserole Recipe

Cheesy Zucchini Rice Casserole Recipe photo by Taste of Home

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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.

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Cheesy Zucchini Rice Casserole Recipe

Prep: 30 min. Bake: 35 min.

Yield: 12 Servings

30 35 65

Ingredients

1 cup uncooked long grain rice
3 medium zucchini, cut into 1/8-inch slices
1 can (4 ounces) chopped green chilies
4 cups (16 ounces) shredded Monterey Jack cheese, divided
2 cups (16 ounces) sour cream
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1 large tomato, sliced

Directions

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. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 290 calories, 18 g fat (12 g saturated fat), 60 mg cholesterol, 460 mg sodium, 17 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Cheesy Zucchini Rice Casserole in Country Extra September 2002, p51