Cheesy Zucchini Rice Casserole

Name: Cheesy Zucchini Rice Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings.
Cuisine: Mexican Casseroles, Mexican Recipes, Mexican Side Dishes, Mexican Vegetarian Recipes
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 shredded Monterey Jack cheese, divided; 2 cups 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

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.

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 shredded Monterey Jack cheese, divided
2 cups 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.

Nutrition Facts

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

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

Reviews

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Average Rating:

PrplMonky5

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.
suekg

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.
angelasandoval

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!
redd010904

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!
sewampler

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.