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

Cheesy Zucchini Rice Casserole Recipe

Publisher Photo
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

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.

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

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.

Reviews for Cheesy Zucchini Rice Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
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
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
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
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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