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Cheesy Zucchini Rice Casserole Recipe
Cheesy Zucchini Rice Casserole Recipe photo by Taste of Home
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Cheesy Zucchini Rice Casserole Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 12 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Cheesy Zucchini Rice Casserole in Country Extra September 2002, p51


Reviews for Cheesy Zucchini Rice Casserole

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
PrplMonky5
Reviewed Jul. 5, 2016

"I omitted the green chilies because I don't like anything spicy... unfortunately it then felt like there was something missing. I wish I could figure out something else to put into place. I think this a good dish with the potential to be great. I did love the tastes of the zucchini and tomato together. It gave it a fresh taste. I'll try this again, and maybe even throw in the chilies just to try it."

MY REVIEW
suekg
Reviewed Aug. 3, 2014

"used garlic salt instead of regular salt, a pinch of garlic powder and added 1/2 tsp of basil, omitted green pepper and parsley. Basically just tweaked the herbs to my taste. Very good recipe. I have a similar recipe that doesn't call for sour cream so probably fewer calories but I love creamy."

MY REVIEW
angelasandoval
Reviewed Nov. 21, 2009

"This was a delicious dish but we thought green chilies and seasonings really overpowered the zucchini. If you want a recipe that really showcases the zucchini, this isn't it!"

MY REVIEW
redd010904
Reviewed Aug. 12, 2009

"This is the best zucchini and tomato recipe I've ever tasted! Perfect combination of flavors. I'll look forward to more zucchini from my garden!"

MY REVIEW
sewampler
Reviewed Aug. 2, 2008

"I used this as a main dish and it was very good. I used less cheese and sour cream and it still tasted great. Good way to use up zucchini and tomatoes."

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